Migas (Spanish cuisine) : Les migas sont une culinary specialty full péninsule iIbérique mainly at center and South. C’était à l’origin, flat former destiné aux travailleurs des champs et une façon de profiter des restes de pain sec.
Presentation: This culinary specialty consists of make come back very Finnish slices de pain sec rubbed withail in fat de mouton or porc ou encore dans de l’olive oil. Others preparations se font à partir de crumbs de pain free et golden to the stove, mais dans certaines regions on uses full potato, as in Alentejo (region du Portugal), ou encore de la all-purpose flour dans le sud-est de l’Spain (cela se nomme gachamiga en espagnol ou gatxamiga en Catalan).
Of our days, cette même recipe can also be prepared with some semolina de wheat.
Different preparations de migas :
– Migas à alentejana : ce flat is prepare with some pain traditional by Alentejo, theail, dough de p Red and meatquality porc.
– Migas manchegas ou ruleras : typical de Castile-La Mancha, they are prepared with some pain sec qu’on a laissé soak two people hours inwater, theoil, with some sausage, bacon and others parts de meat de porc.
– Migas andalouses : it's a flat traditional rural who is prepare in a stove oiled dans laquelle on commence par fry de l 'ail et, une fois celui-ci doré, On dive the parts de pain beforehand soaked inwater.
– Migas de Murcia ou gachamigas : prepared with some pain dur ou avec de la all-purpose flour, thewater, theolive oil and salt, supported de sausage, flange, bacon. He is usual de eat les migas supported a few fruits such as raisin,Orange, grenade or a few olives.
– Migas de Almería : prepared with some semolina et supported de sardines or cod as well as flange.
– Migas extremeñas : s’accompany de porc or sausage,fried egg as well as peppers.