Migas With Jamon (Migas De Extremadura) recipe
information
Migas are a national treasure. They are an ancient and original peasant snack - simply bread sprinkled with salted water, then fried in lovely green olive oil. These are flavoured with jamon serrano, but plain ones are served in many ways -sometimes with grapes, or fried eggs, or even with hot chocolate
ingredients
200 g dry 2-day-old country bread, crusts removed
125 ml extra virgin olive oil
100 g jamon serrano or streaky bacon, cut into 5 mm pieces, or bacon lardons
3 garlic cloves, bruised with the back of a knife
1 fat dried red chilli, such as nora or ancho, deseeded and finely chopped
coarse sea salt
125 ml extra virgin olive oil
100 g jamon serrano or streaky bacon, cut into 5 mm pieces, or bacon lardons
3 garlic cloves, bruised with the back of a knife
1 fat dried red chilli, such as nora or ancho, deseeded and finely chopped
coarse sea salt
method
1. Cut the bread into fingers, spread out on a tea towel, then spray or sprinkle lightly with water and a little salt. Wrap up in the towel and leave for 2 hours. Unwrap the cloth and break the bread into big pieces.
2. Heat 2 teaspoons of the oil in a frying pan, add the ham and fry until crisp. Drain on kitchen paper.
3. Wipe the pan clean and heat the remaining oil. Add the garlic, fry until golden, then remove and discard.
4. Add all the breadcrumbs at once and stir-fry until evenly golden. Stir in the chilli and ham and serve very hot. Eat with your fingers or little spoons.
2. Heat 2 teaspoons of the oil in a frying pan, add the ham and fry until crisp. Drain on kitchen paper.
3. Wipe the pan clean and heat the remaining oil. Add the garlic, fry until golden, then remove and discard.
4. Add all the breadcrumbs at once and stir-fry until evenly golden. Stir in the chilli and ham and serve very hot. Eat with your fingers or little spoons.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
