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Friday, July 15, 2016

MIGAS WITH AN ESTREMANIAN RECIPE FOR FRIED BREADCRUMBS

Mixing Breadcrumbs with Water
and Other Ingredients
Photo by: Lord-Williams
fried breadcrumbs to which lard or salt pork is added. It is gachas in which day old bread is crumbled and fried. Throughout Spain, this is a method to take advantage of left over bread, which is served for breakfast. Today it is considered a luxury and it can be served as an entrée to a hardy dinner. In Estremadura, it is fried with garlic and crispy bacon, salt pork or lard. It is a winter breakfast in rural areas of the Mancha, Estremadura and Andalusia. A variation is to use flour instead of breadcrumbs.

Each region, district and family has a particular recipe. Hispano Arabs used mutton or other meats instead of pork and sometimes added milk instead of water. They seasoned the dish with chopped onion, cilantro, salt and pepper. Other ingredients could be green favas, lettuce and dill. Sometimes sugar was sprinkled on top before serving. Traditionally, it is a typical dish of nomad shepherds. See pan cueza and blog titled migas del pastor published July 18, 2016.

[Anón. Al-Andalus. 1966:371:396; Benavides-Barajas.  La Alhambra. 1999:96:98:107 etc;
Gázquez. Cocina. 2002:79; and Serradilla. 1993:11:39]

JOSÉ CORTES FATHER’S ESTREMANIAN RECIPE FOR MIGAS (FRIED BREADCRUMBS)

Ingredients

Just the Way Cortes' Father Made Them!
Photo by: Lord-Williams
1 loaf of white bread
2 oz slices of bacon
3 chorizos
7 garlic cloves
½ c olive oil
1 tsp white pepper
½ c water
salt to taste

Preparation

The night before put the loaf of white bread into a food processor. Made breadcrumbs. Add water, 3 garlic cloves and ½ tsp pepper. Grind well and let sit covered.

The following day, heat olive oil in a frying pan.  Fry 4 whole garlic cloves until the oil has absorbed the flavor. Remove cloves.

Lower heat and add bacon and sliced chorizo. Fry until browned. Add breadcrumb mixture. Turn breadcrumbs constantly until toasted and loose, not lumpy.


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