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  • FAMILY RECIPE: Migas (fried breadcrumbs).
  • GRANDMA: Fina.
    • Who taught you how to cook? My mother.
  • GRANDDAUGHTER: Irene.
    Note by Irene: Actually we are neighbors, not relatives.

    • What is your favourite homemade food? Cous cous.
  • LOCATION (Google maps): Elche, Valencian Country – Spain

 


  • INGREDIENTS *vegan recipe

1 loaf of bread
4 garlic cloves
½ cup of olive oil
1 teaspoon of salt, to taste
2 teaspoons of sweet paprika (optional)
Bunch of grapes (optional)
Note by Irene: You can add some chorizo, bacon rashers and diced Spanish ham for a not vegan dish.

  • RECIPE STEP BY STEP
1. Put the bread to soak in water until fluffy and and drain it well before adding to the pan.
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2. Heat olive oil in a saucepan. Saute and stir chopped garlic for several minutes.
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3. Add the soaked bread.
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4. Stir it all the time over a low heat for a few hours, until browned.
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 Note by Irene: tons of patience.
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5. Let it rest a little. Then migas are ready to eat.
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6. Serve the migas warm in soup plates and add some grapes.
Note by Irene: You can serve the migas in small bowls as a tapa.

 


SWEET  MIGAS RECIPE
Note by Irene: It’s pretty much the same recipe, just change some ingredients to make the migas sweetened.
  • INGREDIENTS *vegan option

1 cup of milk /*almond milk
½ cup of sunflower oil
3 teaspoons of cocoa powder
3 teaspoons of panela sugar or unrefined cane sugar
1 teaspoon of ground cinnamon (optional)
Bunch of grapes (optional)

  • RECIPE STEP BY STEP

1. Put the bread to soak in milk.
2. Heat veggie oil in a saucepan, add sweetened cocoa powder and the soaked bread.
3. Stir it all the time over a low heat for a while, until browned. Try it before removing it. Add some panela sugar, to taste. Let it rest a little.
4. Serve the sweet migas in small bowls and add some grapes.
Note by Irene: It’s makes a delicious dessert.

 


YOU LEARN SOMETHING NEW EVERYDAY…

Migas (Wikipedia, the free encyclopedia),”crumbs” in English, is the name used for an ancient dish in Spanish and Portuguese cuisine. The same name is used for a significantly different dish in Tex-Mex cuisine.

Originally a breakfast dish that made use of leftover bread or tortas, today migas is a fashionable first course served for lunch and dinner in restaurants in Spain. The ingredients of migas vary across the provinces of Spain.

In Extremadura, this dish includes day-old bread soaked in water, garlic, paprika, and olive oil, and contains spinach or alfalfa, often served with pan-fried pork ribs. In Teruel, Aragon, migas includes chorizo and bacon, and is often served with grapes. In La Mancha, migas manchegas is a more elaborate preparation using basically the same ingredients as Aragonese migas. In Andalucia, migas is often eaten with sardines as a tapa, in the form of fried breadcrumbs. In some places the dish is eaten on the morning of the matanza (butchery) and is served with a stew including curdled blood, liver, kidneys, and other offal, traditionally eaten right after butchering a pig, a sheep or a goat. Migas is often cooked over an open stove or coals.


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