Migas

Dedicated to Juan Pedro, Dani and Sara

The Oxford Dictionary translation of Migas into English is “Breadcrumbs fried in garlic etc…” I can’t find the right translation, but I can give an explanation of what this is about. Migas is another all-in-one dish which traditionally used to be made at pig-slaughtering time in the winter when there wasn’t enough time to make “proper” meals, and something had to be made to combat the cold. It would often be eaten outside. Migas is cooked in a cauldron and my mother-in-law has passed on the tradition to Juan Pedro, We are hoping that Dani will take this up! Originally, it was a poor man’s platter, but we enjoy gathering the family together at least once a year. We usually prepare for big numbers: 14-18 people. Normally, there’s never much left over, but brothers-in-law and cousins have been known to take leftovers back in containers.

The preparation begins 3 or four days in advance. I buy two 1kg loaves of bread, which need to be left 2 or three days to go a bit stale, so that it is easier to cut up.
The day before: cut the bread up into strips and then into smaller pieces (about 1/2 cm). This takes quite a long time and effort! I put a tablecloth on the table to catch any stray crumbs.
Leave overnight

On the big day, take 5-6 heads of garlic apart and make a small slit in each clove, but leave the skins on
Gently fry in olive oil
When they are done, take them out and keep on one side
Chop 6-7 big red peppers into 2cm pieces, gently fry in the oil for abou 5-10 minutes, put to one side
Chop 750g thickly cut bacon into 2cm pieces
Add the bread and a pinch or two of salt, you may need to sprinkle it with a little water (but very little)
Stir and stir and stir until the bread starts to go golden brown, put the peppers and garlic back in and continue stirring.