Migas
Migas transforms stale bread into something golden and necessary. Born from Spanish kitchens that wasted nothing, this dish shows how a few quality ingredients, good olive oil, and a hot pan can turn scraps into something worth planning a meal around. The bread cubes fry until crisp while garlic perfumes the oil, and pork adds weight and salt. It's peasant cooking that asks for nothing you don't already have.
Instructions
Crumble the bread into small pieces.
Sprinkle with cold water, cover with a damp cloth and leave for 30 minutes.
Heat 2 tsp of olive oil in a deep pan.
Add the garlic cloves separated, skins on; just make a small cut with a knife to open them and keep frying for 5 minutes.
Set the garlic aside.
In the same oil, where we fried everything, simmer the bread, stirring constantly for 15 minutes and add a grinding of black pepper.
Add the garlic, continue stirring for about 20 minutes.
It will be ready when the bread is soft and golden..
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