Minulates, Milulates, who can say for sure how its spelled or pronounced, all of the old Italians close to me are gone; but what it means is crusty personal-sized rolls baked with pork, onions, and spices. Oh the flavor, is truly indescribable!! I have only encountered two other non-relatives in my life that made this tasty Sicilian treat. Heres how to make them........
The Bread Dough: Get good ingredients, and you'll get good for a king results! I use white
unbleached, un-everything but flour! Start with a couple cups of warm water
and yeast, 1-2 packs. Warm water means you can run your arm under it,
and not get burned. Stir the yeast in, and give it 10 minutes or so to "wake
up." Add a little salt, less than a tablespoon, and start adding flour, small
amounts at a time, stirring, stirring. I add about 1/2 cup in at a time. Keep
adding and mixing the flour, till the mixture is too hard to stir with your spoon.
The Kneading: On a floured board, dump out the flour mix, and season your hands with
flour. Add small amounts of flour to the mix, and gently start mixing it in
with your floured hands. It will be sticky at first. Keep adding a little flour, and
mix, and turn constantly, into a ball. Replenish the flour on the board as you
go. When the stickiness is gone, the dough should be workable, but tacky.
Using the butt of your palm of your hands, start punching or kneading the
ball of soft dough. As it flattens out in front of you, fold it in half, sprinkle
a bit more flour, turn 1/2 turn sideways, and keep kneading. Do this for about
10 minutes until the ball is consistently satiny smooth as a baby's behind.
Grease a bowl, cover with a tea towel, and let rest in a warm area till doubled
in bulk. 1 1/2 -2 hours is about right for white flour.
The Onions: Peel and cut about 1 pound of plain ole onions, and saute in olive oil till soft
and yellowy. Use the regular olive oil, not extra virgin; that tends to burn faster
Set the onions with the left-over oil in a bowl to cool.
The Pork Butt: At the store, seek out a pork butt roast, as fatty as you can find, and small.
Ask the meat guy (or gal) to course grind. Generally, the blade they use for
The Assembly: Get the oven pre-heating at 375, get your risen dough back onto a floured
board, and again, sprinkle with flour some, and punch down and knead a
minute. Start rolling out the ball with your hands, then the rolling pin. Roll
to the likeness of thick pizza crust. Rub olive oil lightly all over the top, and
begin to sprinkle the ground pork butt over the top. You don't need to cover
every nano-inch. Come back around and add the onion, again not too thick.
Now for grated cheese; Romano, or Parm, or combo; get the good stuff!
sprinkle the cheese over everything, and follow up with fresh ground black
pepper. Now pretend you're cutting a pizza, and slice the dough up into
pizza slices. Take the narrower end, and roll up into a roll, and shape.
Grease lightly a cooking sheet, and sprinkle yellow corn meal and lightly
spread evenly. Place your milu's on the sheet, and into your nice hot 375
oven for about 45 minutes. They should get nice and crusty golden brown.
The Finish: No shortening goes in the dough, for the pork butt is adding that. The oven
must be nice and hot; you are cooking the raw pork butt into the roll. Do
not pre-cook the pork; It is ground, and will cook nicely flavoring the roll
as it cooks! You'll most likely have enough pork butt to do another batch.
I still cant make up my mind whether or not its best hot from the oven, or
cold the next day. One usually makes a meal for me! No advice on keeping
the left-overs; It has never lasted more than a couple of days here!