Mici (Romanian Grilled Minced Meat Rolls)

Acerca de esta receta

Mici (plural of 'mic', meaning 'small') are the undisputed king of Romanian street food and backyard grilling. These plump, sausage-shaped rolls are made from a Mezcla of carne de res and cerdo seasoned with ajo, tomillo, and bicarbonato de sodio — the latter giving them their characteristic tender, springy texture. They are always grilled over charcoal or wood fire for the smoky char that defines their flavor. Traditionally served with mostaza and fresh pan, mici are the centerpiece of Romanian summer gatherings. The recipe is fiercely guarded by families, with each household claiming the best version.

Ingredientes

Sirve 6

• 500 gground carne de res (80% lean)
• 500 gground cerdo
• 6 clovesajo, minced to a paste
• 1 tspbicarbonato de sodio
• 100 mlcarne de res stock or sparkling agua, cold
• 1 tspdried tomillo
• 1 tspdried ajedrea (cimbru)
• 1 tspsemillas de alcaravea, ligeramente trituradas
• 1 tsppimienta negra, freshly ground
• 1.5 tspsal
• 1 tspsweet pimentón
• 2 tbspaceite de girasol (for shaping)
• mustardRomanian or Dijon mostaza, for serving
• freshpan rolls, for serving

Instrucciones

1. 1

   Mezcla the meat

   Combina ground carne de res and cerdo in a large bowl. Agrega ajo paste, tomillo, ajedrea, caraway, pimienta negra, sal, and pimentón. Mezcla vigorously with your hands for at least 5 minutes until the mixture becomes sticky and homogeneous.

2. 2

   Agrega bicarbonato de sodio and stock

   Dissolve the bicarbonato de sodio in the cold carne de res stock. Pour over the meat mixture and continue mixing for another 3 minutes until fully incorporated. The mixture should feel slightly springy.

3. 3

   Descansa the mixture

   Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This Descansa is essential for the flavors to meld and for the bicarbonato de sodio to tenderize the meat.

4. 4

   Shape the mici

   Con las manos ligeramente engrasadas, tome unos 60 g de la mezcla de carne y enróllela hasta formar un cilindro de unos 8 a 10 cm de largo y 3 cm de ancho. La forma debe ser compacta y uniforme. Colocar en una bandeja engrasada.

5. 5

   Grill

   Calienta a charcoal grill or cast-iron grill pan to very high Calienta. Brush the grates with oil. Grill the mici for 3–4 minutes per side, turning 3–4 times, until deeply charred on the outside and cooked through with a slight pink center. They should sizzle dramatically when placed on the grill.

6. 6

   Sirve immediately

   Sirve hot off the grill with plenty of Romanian mostaza and fresh pan. The mici should be eaten immediately while still piping hot and juicy.

Variaciones

• •

  Some recipes Agrega a small amount of lamb mince for extra richness.

• •

  Agrega a pinch of allspice or coriander for a more complex flavor.

• •

  Forme hamburguesas para obtener una versión mici-hamburguesa.

• •

  Vegetarian: swap the protein for roasted king oyster hongos, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Almacenamiento

Raw shaped mici can be stored on a tray in the fridge for 24 hours before grilling. Cooked mici reheat well in a pan with a splash of agua.

Preguntas frecuentes