Migas
Garlicky fried bread crumbs crisped with pork — Spain's thrifty shepherd's dish, now a delicacy.
- Total
- 35 min
- Serves
- 4
Spain's thriftiest comfort food turned delicacy: stale bread torn and fried slow in olive oil with garlic and pork until every crumb turns golden and crisp. Migas began as shepherd's survival food and became a beloved rustic dish. Crunchy, garlicky and savory, it's proof that the humblest ingredients can make the best plate.
Ingredients
- 1 large Bread
- 1 1/2 L Olive Oil
- Half Garlic
- 1 Handfull Pork
Instructions
- Crumble the bread into small pieces. Sprinkle with cold water, cover with a damp cloth and leave for 30 minutes.
- Heat 2 tsp of olive oil in a deep pan. Add the garlic cloves separated, skins on; just make a small cut with a knife to open them and keep frying for 5 minutes. Set the garlic aside.
- In the same oil, where we fried everything, simmer the bread, stirring constantly for 15 minutes and add a grinding of black pepper.
- Add the garlic, continue stirring for about 20 minutes. It will be ready when the bread is soft and golden.
Nutrition (per serving)
- Calories
- 600
- Protein
- 15 g
- Fat
- 40 g
- Carbs
- 50 g
Adapted from ibericafood.com. Rewritten and re-photographed by MealIdeas.
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