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Migas a la aragonesa
Fried breadcrumbs with sausage and bacon
Migas aragonesas: shepherds' fried breadcrumbs with longaniza, bacon and garlic, eaten with grapes
SpanishShepherds in the Aragonese uplands made migas from yesterday's bread, a little water, garlic and whatever pork was hanging in the larder, and it is still a cold-weather breakfast, a hunters' lunch and a fiesta dish in villages from the Pyrenees to the Maestrazgo. Fried slowly in a wide pan, the dampened crumbs turn golden and crisp on the outside and stay soft inside, flecked with fried longaniza and bacon. Fresh green grapes or a fried egg on the side are the classic way to serve them. This contains pork (longaniza sausage and bacon). A common mistake is soaking the bread: sprinkle the water on and leave it overnight, or the migas turn to paste. Chef's tip: keep turning the crumbs with the edge of a spatula, chopping as you go; it is the long, patient stirring that makes them loose and crisp.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅛ lb day-old rustic white breadcrusts mostly removed, cut into 1 cm dice
- ¾ cup waterlightly salted
- ¼ cup olive oil
- 7 oz longaniza or fresh pork sausagesliced into rounds
- 5 ½ oz smoked bacon or pancettadiced
- 6 clove garliccrushed in their skins
- 1 tsp sweet paprika
To serve
- 10 ½ oz green grapeschilled
- 4 eggs (optional)fried
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Method
0/5 doneStep 1: The night before (or at least 4 hours ahead), spread 1 ⅛ lb day-old rustic white bread in a large bowl, sprinkle over ¾ cup water with your fingers, tossing so it is evenly damp, then cover with a damp cloth.
5 minStep 2: Heat ¼ cup olive oil in a large, wide frying pan over a medium heat. Fry 7 oz longaniza or fresh pork sausage and 5 ½ oz smoked bacon or pancetta for 6 to 8 minutes until browned and cooked through (longaniza to at least 160°F), then lift out with a slotted spoon.
8 minStep 3: Fry 6 clove garlic in the same fat for 2 minutes until golden, then stir in 1 tsp sweet paprika and immediately add the bread.
2 minStep 4: Cook over a medium-low heat for 25 to 30 minutes, turning and chopping the crumbs constantly with a spatula. They are ready when loose, golden and crisp on the outside but still tender inside, and no longer clumping together.
28 minStep 5: Return the meat to the pan, toss for 2 minutes to heat through, and serve straight away with a bowl of cold 10 ½ oz green grapes and fried eggs if you like.
2 min
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 25 g
- Carbs
- 72 g
- Fat
- 37 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does migas a la aragonesa take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of sweet paprika?
- Smoked paprika, half the amount.
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