Migas
Migas Manchegas
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| Alternative names | Migajas |
|---|---|
| Course | Appetiser |
| Place of origin | Iberia |
| Serving temperature | Warm |
| Main ingredients | Bread |
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Migas (Spanish pronunciation: [ˈmiɣas]) ("crumbs" in English) is the name used for an ancient dish in Spanish and Portuguese cuisines.
The same name is used for a different dish in Mexican and Tex-Mex cuisines.
Migas is a traditional dish in Spanish cuisine. Originally a breakfast dish that made use of leftover bread or tortas, today migas is a fashionable first course served for lunch and dinner in restaurants in Spain.
The ingredients of migas vary across the provinces of Spain.
In Extremadura, this dish includes day-old bread soaked in water, garlic, paprika, and olive oil, and contains spinach or alfalfa, often served with pan-fried pork ribs. In Teruel, Aragon, migas includes chorizo and bacon, and is often served with grapes.
In La Mancha, migas manchegas is a more elaborate preparation using basically the same ingredients as Aragonese migas.
In Almería and Murcia, in southeastern Spain, migas is similar to North African couscous, using flour and water, but no bread. Preparations commonly include a variety of ingredients, including fish. In Almería it is traditional to cook them when it rains.
Migas is also a traditional dish in Portuguese cuisine. It is usually made with leftover bread, either wheat bread traditionally associated with the Alentejo region in Southern Portugal, or corn bread as used in Beira. In Alentejo migas can also be made with potatoes (Migas de Batata) and no bread is included.
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Wikipedia