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Monday, July 18, 2016

MIGAS DEL PASTOR WITH GUITIÁNS' RECIPE FOR LEONESE SHEPHERDS' BREADCRUMBS

Frying Breadcrumbs in Suet
Photo by: Lord-Williams
a variation of migas (breadcrumbs) consisting of two garlic cloves, 300 grams suet from the area around the kidneys, onion, a bay leaf, milk and one to two pound loaf of bread soaked in milk. The suet is heated in a pot. Add the onion, bay leaf and seasonings are added. Then the bread is stirred into the mixture until it is dissolved in the suet. It is served hot. This is common in the León. [Misc. Conversations. Manuel María Vías Guitián. Feb 3, 2003]

MANUEL MARÍA VÍAS GUITIÁN’S RECIPE FOR SHEPHERD’S BREADCRUMBS IN LEÓN

Ingredients

Absolutely Delicious!
Breadcrumbs decorated with
fried egg and slices of Serrano ham
Photo by: Lord-Williams
1 - 2 lb loaf of bread
1 ¾ - 2 c milk[1]
10 ½ oz/300 gr suet
1 onion chopped
1 bay leaf
2 garlic cloves mashed
1 tsp mixed spices[2]
salt to taste

Optional[3]:
sausages
fried eggs
serrano ham or chorizo


Preparation

Put bread into a food processor and make breadcrumbs. Let sit overnight. The next say, soak them in milk.

Put suet in a food processor and make grease out of it. Heat. Once dissolve, add onion and bay leaf. When translucent add mashed garlic, seasoning and salt. Stir in bread until dissolved in suet.

Add optional additions if desired.

Serve hot.


[1] The amount varies due to the amount of breadcrumbs used.
[2]  see blog titled dárselo published November 29, 2013 for recipe. 
[3] The Medieval Spanish Chef’s addition.

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