The migas is a specialty of the Iberian Peninsula mainly in the center and south. It was originally an old dish for field workers and a fast way to enjoy the dry bread scraps. This signature dish is to cook very thin slices of dry bread rubbed with garlic in fat mutton or pork, or in olive oil. Other preparations are made from fried bread crumbs and browned in the pan, but in some areas, use of the potato as Alentejo (Portugal Region), or by flour in southeastern Spain (This is called gachamiga Spanish or gatxamiga in Catalan). Today, this same recipe can also be prepared with semolina wheat.
50 ml water
500g caster average
a little salt
2 beautiful green peppers
20 cloves of garlic in their skins
In a skillet, brown the meat, then withdrawn and keep warm.
In the same pan, fry the peppers cut into strips.
Put the garlic in and cook well.
Add water and salt
When the water is 100 degrees boiled, put the meat and peppers at once and stir to make no lumps.
Turn on low heat without stopping for at least 10 minutes.
Once semolina cooked, extinguish the fire and garnish with bacon, sausages and peppers slices.
Another migas recipe
Ingredients for migas
1 medium semolina cup
60 ml water
1 dozen cloves of garlic
1/2 pound of chorizo or longanisa
1/2 pound small natural bacon
Salt and Pepper.
Use a pan to fry the bacon in the oil and then add the garlic
A few minutes after pouring the water, pepper and salt.
When it comes to a boil, add the semolina slowly without stopping to turn with a wooden spoon.
Continue until the semolina grains come off.
When cooked, add the sausage we have grilled separately in another pan.
Yet turn a bit and place on a warm serving dish.
Ingredients for 2 people:
– 500 g of dry bread
– 150g of Iberian chorizo
– 60 g of bacon or bacon
– 4 tablespoonfuls of extra virgin olive oil
– 5 cloves garlic
– 1 teaspoon red pepper of Vera
Preparation time: 30 minutes
Cut the bread into small pieces and wet it with lightly salted cold water. Bread should be moistened evenly and then set aside.
Chop the chorizo and bacon (or sausage) and fry in a pan for 3 or 4 minutes with extra virgin olive oil.
In the same oil, add the garlic, whole but slightly crushed, then two minutes later, the migas which must cook slowly.
When migas stands and begins to turn brown, add the chorizo and bacon and a teaspoon of red pepper. The red pepper can be spicy or mild depending on preferences.
Stir all ingredients and serve hot.