Boiled mice
Ingredients for 30-35 mice:
250 g wholemeal flour
½ teaspoons salt
40 g grated parmesan
1 egg
50 ml of white wine
5 tablespoons olive oil (good for cooking)
Raw almonds and black and white peppercorns
Preparation:
Sift the flour into a bowl, mix with the parmesan and salt, then make a well in the middle. Pour in the wine and olive oil also break the egg. Adding a little water, make a soft dough. Cover and let stand for half an hour.
Then divide the dough in 2 and shape into large sausages. Cut each into small chunks (about the size of a walnut) and roll into smooth balls between your palms. Then lengthen slightly one side as to form the mouse snout.
Bring 2 liters of water to the boil in a deep pan. Salt. Dip in the mice by batches of 10 (not more). When they rise to the surface, remove them with a skimmer and place directly on a baking dish covered with parchment paper. Then finish the decoration of the mice with half almonds (for the ears), black peppercorns (for the eyes) and white peppercorns (for the nose).
Bake the mice at 180°C until golden brown. By cons, halfway, cover their ears with small pieces of aluminum foil (to prevent from burning). Cool completely (or at least a little) before serving with a platter with various cheeses.
Store the boiled mice in a cookie jar to keep them crisp.
