Migas extremeñas
Day-old bread crumbled and fried with garlic, pepper and torreznos, the shepherds’ dish eaten in winter in Cáceres and all over Extremadura.
Ingredients
- 500 g day-old bread
- 6 garlic cloves
- 150 g pork belly or torreznos
- 1 chorizo
- 1 green pepper
- 1 teaspoon of pimentón de la Vera (smoked paprika)
- Olive oil, water and salt
How to make it at home
- Cut the bread into small pieces, dampen it with salted water and cover with a cloth for a few hours.
- Fry the pork belly, chorizo and pepper in pieces in oil, and set them aside.
- In the same oil, brown the whole garlic cloves and add the paprika.
- Add the bread and stir constantly for 15 minutes, until loose and golden.
- Mix with the meat and pepper and serve hot.
The trick: They’re served with grapes, melon or a fried egg.