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  • FAMILY RECIPE: Migas “crumbs” (crumbled bread garlic olive oil).
  • GRANDMA: Fina.
    • Who taught you how to cook? My mother.
  • GRANDDAUGHTER: Irene.
    Note by Irene: Actually we are neighbors, not relatives but we are like family.

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

 


Follow Irene into her neighbor Grandma Fina’s kitchen where she learns step by step the recipe of this delicious migas. Long live home cooking!

  • 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.
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 3. Saute and stir chopped garlic for several minutes.

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4. Add the soaked bread.
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5. 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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6. Let it rest a little. Then migas are ready to eat.
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7. 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 version

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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