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| Rustic lunch or savory aspect dish–garlic-fried breadcrumbs topped with grapes and olives. |
Migas—fried breadcrumbs—simply is perhaps the aspect you want, the dish that may fill the carb slot for breakfast, lunch or dinner. And fill it with a lot taste, too. Oh, and would possibly I add? This may very well be the turkey stuffing you’ve been ready for. Use migas to stuff a chicken or serve it as dressing on the aspect.
Migas is an outdated nation dish, the form of factor winery staff or shepherds within the discipline would possibly prepare dinner up in a deep pan over a woodfire. Whereas it may be so simple as crumbled bread fried in olive oil, it often has bits of pork fats and chorizo added as properly.
Then, select your toppings—olives, grapes, raisins, pomegranate arils, fried inexperienced peppers, even chocolate sauce. Add one thing substantial to make a meal—fried eggs, fried pork loin, grilled (or canned) sardines, lamb chops, roast chicken— You see how adaptable these crumbs will be?
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| Breakfast: garlicky fried crumbs with a fried egg. Add diced bacon to the migas. |
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| Lunch: grilled sardines and a heap of migas. |
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| Dinner: Migas are a nice aspect dish for roast or grilled rooster. Use it to stuff a turkey, too. |
Garlic-Fried Bread Crumbs
Migas Campesinas
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| Cube stale bread. |
Begin with a loaf of stale (day-old) bread, ideally of a dense, nation loaf. The crusts will be eliminated or not. It’s simpler to interrupt up the bread into crumbs whereas it’s frying if crusts are eliminated. Cube or crumble the bread, dampen it, then fry the bread in olive oil whereas reducing it into smaller and smaller bits with the sting of a spatula. The article is to finish up with crunchy crumbs.
Use a deep skillet or pan; a flat-bottomed wok is ideal. Nation-style, serve the migas proper out of the pan during which they cooked. If plating the migas to accompany dinner, place slices of roast turkey proper on high of the migas. Add gravy, or not!
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| Dampened bread, able to fry. |
12 ounces day-old country-style bread, to make 6 to 7 cups of diced bread
½ teaspoon salt
Pinch saffron threads (elective)
2/3 cup scorching water
½ cup olive oil
6 cloves garlic
Diced bacon or pancetta (elective)
Pinch of floor cloves
1/8 teaspoon cumin seeds
1 teaspoon pimentón de la Vera (smoked paprika)
Toppings or garnishes (as described within the headnotes)
Lower the bread into small cube, discarding as a lot of the crust as attainable. Place the diced bread in a bowl. Dissolve the salt and saffron, if utilizing, within the scorching water. Sprinkle the salted water over the diced bread, turning to dampen the entire bread. Collect the bread right into a dampened towel. Let it set at the least 4 hours or in a single day.
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| Fry unpeeled garlic. |
Warmth the oil on a deep pan on medium. Evenly crush the cloves of garlic however don’t peel them. (The skins preserve them from burning.) Add the garlic and bacon, if utilizing, to the oil till it begins to sizzle. Add the diced bread to the oil. Hold turning the bread with a spatula, picket paddle or skimmer, reducing the cube with the sting of the spatula into smaller and smaller items. Regulate the warmth so the crumbs don’t brown too rapidly.
