Alentejo Migas
Local name : Migas alentejanas
Stale bread torn by hand then worked into olive oil with plenty of garlic and coriander until it forms a soft cake.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Method
- Cut away the hard crust and tear the crumb into walnut-sized pieces. Put them in a bowl.
- Pound the garlic with the coriander and a pinch of salt to a green paste.
- Sprinkle the bread with hot water, toss and leave it to swell for 10 minutes. The crumb should be damp, never soaked.
- Heat the oil in a large frying pan. Add the garlic and coriander paste with the paprika and let it perfume the oil for 1 minute.
- Tip in the bread and press it against the base of the pan with a wooden spoon for 10 minutes, until the mass holds together.
- Gather the migas into an oval cake, let it colour for 4 minutes on each side, then flip it with the help of a plate.
- Serve hot with black olives.
In the Alentejo, migas came out of a constraint: wheat bread baked once a week turns hard by the third day. A tight-crumbed loaf works better than a baguette, which falls apart in the water.
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