The “Migas” (crumbs) are one of those dishes of humble origin but that, in reality, are tremendously rich. It’s amazing what you can do with some dry bread, a good hand, and a dose of patience. Cooking some crumbs is, without a doubt, a tribute to Extremadura and its people. And it is one of those recipes intrinsically linked to a geography. In some places in Extremadura, some “Migas” are served with grapes or melon. Another combination is crumbs a little bit of bacon.
Below you can see a recipe for 4 people between 20 and 40 minutes of preparation.
- 500 g of stale white bread.
- 6 unpeeled garlic cloves.
- 300 cl of water.
- A pinch of Avecrem “8 Vegetables”.
- A thread of olive oil.
Cut the bread into very thin slices and put it in a deep bowl. Heat the water with Avecrem 8 vegetables, until it boils and pour it over the bread, cover with a lid or a cloth.
Put a few tablespoons of oil in a pan, heat over medium heat and add the garlic, brown them a little and then add the bread, stir the whole thing and leave it over low heat as if it were an omelette.
When it starts to brown underneath, flip it over. Next, peck everything, so that the bread crumbles while it continues to cook, until everything is done with a few golden and loose crumbs. Serve them hot. They can be accompanied by small pieces, such as: fried peppers, torreznos, fried chorizo, etc.
Trick for even fluffier crumbs:
If you want the crumbs to come out even fluffier, instead of hydrating them with plain water, do it with sparkling water.
This recipe is taken from the Website: gallinablanca.es
If you are really interested in doing this Migas the Extremadura way,
I would recomend you wath THIS VIDEO IN YOUTUBE.