Migas extremeñas recipe
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Total: 40 min Diners: 4-6
Migas extremeñas have traditionally been eaten in farms and villages at lunchtime. For this, the migas were left prepared the day before, simply sprinkled with a little water and covered with a cloth waiting to be cooked. In them is key garlic and olive oil, being able to add or not the bacon although it will depend on the area as in Extremadura is changing the recipe and you can even see green bell pepper in them and chorizo too.
Ingredients
Day-old bread, 1 large loaf Garlic cloves, 8 Garlic cloves, 8 Fresh Iberian bacon, 250 g Extra virgin olive oil, 200 – 400 ml Salt Water, a few drops
Step 1
The night before, crumble the bread completely, moisten with a few drops of water and let it rest until the next morning.
Step 2
In a pan with olive oil fry the bacon cut into strips until golden brown and remove it and set it aside.
Step 3
Add the bread and fry it little by little, stirring constantly and breaking it into these “migas extremeñas”. It will be little by little and with a lot of patience, to low fire, approximately during 20 minutes. Add oil if we see that the bread is sucking a lot and the stew is very dry.
Step 4
Then add the bacon again, stir well and serve.
Tricks and tips
The migas extremeñas are ideal with a fried egg and a bowl of coffee. We can also add a teaspoon of sweet paprika. It is optimal to eat them at the moment.
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