Each year, the Andalusian town of Torrox (45 minutes from Malaga and one of its famous 'white villages') pays tribute to its most typical dish: 'migas' (fried breadcrumbs).
The ingredients and seasoning used to prepare 'migas' made it an ideal dish for people working on the land. When farm laborers were working in the vineyards and olive groves and lunchtime came, the farmer would ring a bell to let them know that the 'migas' were ready to eat. Today migas are a basic part of our recipe books as one of the dishes most suited to ward off the cold of the winter.
On the Sunday before Christmas, alongside La Almazara Market, the migas are prepared and distributed to all the local residents and visitors who come to Torrox. The ringing of the bell is the signal for everyone to come and collect their plate of migas. A glass of wine and an 'arriera' salad (with cod and orange) accompany the meal, which takes place in a wonderful festive atmosphere. Later, the music and dancing continue in Plaza de la Constitución square.
Don't miss the opportunity to come to Andalusia and enjoy this food festival. But if you can't make it, you can try making the dish at home to have one of the most traditional Spanish flavors.
Ingredients:
1kg bread (slightly stale, like yesterday's bread). Make sure it is a baguette or similar style.
300 gr of 'chorizo' (Spanish spicy sausage). If you can't get it, try using another spicy, dry-cured sausuage.
300 gr of pancetta.
Half a head of garlic cloves.
1 1/2 cups Spanish olive oil.
1/2 liter water.
Salt.
Instructions:
'Las migas' are very easy to make, but you have to prepare the ingredients the day before! Follow these step-by-step instructions on how to make it:
- Break the bread apart into bite-sized crumbs and put all the crumbs in a bowl, adding water and a pinch of salt, and let it sit overnight.
- The following day, peel and slightly crush the garlic so that they are open, then fry them in a frying pan until they are a gold color. Put them aside.
- Using the same oil you used to fry the garlic, cook the pancetta, having previously cut it into cubes, and the chorizo. Put it aside.
- Still using the same pan, now it's time to fry the bread crumbs over a low heat, so that it saoks in the flavors of the garlic and pancetta.
- After about a half an hour, add the garlic, chorizo and pancetta to the bread crumbs. Continue stirring over low heat for 15 - 20 minutes more.
Buen provecho!
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