Mici la Tigaie

Mici la Tigaie

Recipes with Mici

When you have no grill, a cast-iron pan on maximum heat is the workable alternative. The mici lose the charcoal smoke but gain a deep crust from the dry pan. A quick pan sauce of onion, garlic, and a splash of broth turns the drippings into something useful.

Prep Time

10 min

Cook Time

20 min

Servings

2

Difficulty

Easy

Ingredients

  • 8 mici
  • 1 tbsp sunflower oil
  • 1 medium onion, sliced into rings
  • 2 cloves garlic, sliced
  • 100ml beef broth
  • 1 tsp sweet paprika
  • Salt and black pepper
  • Fresh parsley, chopped
  • Bread and muștar to serve

Steps

1

Heat a cast-iron pan over high heat for 3 minutes until smoking. Add the oil and swirl to coat. The pan must be very hot before the mici go in, or they will steam rather than sear.

2

Place the mici in the pan without crowding. They should sizzle loudly on contact. Cook for 3–4 minutes without moving, until a crust forms and they release from the surface. Turn and cook for 3 minutes on the second side.

3

Roll the mici to brown on all sides, about 2 minutes more. Remove to a warm plate and cover loosely with foil.

4

Reduce the heat to medium. Add the onion rings to the fat remaining in the pan. Cook for 5 minutes, stirring, until softened and lightly coloured.

5

Add the garlic and paprika, stir for 30 seconds. Pour in the broth and scrape up any stuck-on bits. Simmer for 2 minutes until the sauce thickens slightly. Season with salt and pepper.

6

Return the mici to the pan for 1 minute to warm through. Serve with the onion sauce spooned over, parsley scattered on top, bread alongside, and muștar.

Tips

A cast-iron pan retains heat better than stainless steel. If you have only a stainless pan, increase cooking time by 1–2 minutes per side and accept less browning. Do not use a non-stick pan: the coating prevents the high heat needed for crust formation.