Photo Terroir Website 11zonPhoto Terroir Website 11zonTime Preparation
3h30
Pays De Gourdon Entre Lot Dordogne F.lacan 180225133728 RotatedRecipe
Photo Terroir Website 11zonPhoto Terroir Website 11zonIngredientsFor X people
Mique :
- 1 kg flour
- 1 cube of baker’s yeast
- 3 eggs
- 1 large pinch of coarse salt
- 1 half glass warm water
- 1 half glass warm milk
- 50g butter
- 50g fat (duck or pork)
- 1 sugar cube
Stock :
- Petit salé (pork ribs)
- 1/2 green cabbage
- 6 carrots
- 2 leeks
PreparationEstimated time: 55 minutes
01Making the Mique dough
- Dissolve the yeast in the glass of warm water. Place ¾ of the flour in a bowl, make a well in it and gradually add the eggs, butter, sugar, fat, then the water with the yeast, salt and milk. Knead by hand or in a food processor until the dough forms a ball. Add the rest of the flour if necessary until it no longer sticks.
02Lots of rest!
- Keep the dough warm for 30 minutes. Knead again and keep warm in a knotted tea towel for 2 hours. The dough should rise.
03Preparing the soup
- Wash and peel the vegetables, cut the leeks in half lengthways and separate the cabbage leaves. Heat the water in a large pot 30 minutes before the pasta is due to rest.
04Last stage
- Heat the petit salé, carrots and cabbage with the water. Add the dough to the pan at the end of the resting time. Leave to cook for one hour.
05Enjoy!
Bastien's advice
There’s nothing like browning the slices in butter in a frying pan the next day to liven up leftover Mique!
