Migas

Simple version – no chorizo, no peppers

INGREDIENTI

• 300 g stale rustic bread (best if 2–3 days old)
• 6–7 garlic cloves, peeled and slightly crushed
• 50–80 ml olive oil
• 1 tsp salt

Optional toppings

• Grapes, fried egg, or a few fried anchovies

METODO

1. Cut or tear the bread into small, pea-sized pieces. Sprinkle lightly with water and a pinch of salt, cover with a cloth, and let rest overnight to soften slightly.
2. In a large skillet or earthenware pan, heat the olive oil and sauté the garlic cloves slowly until golden and fragrant.
3. Remove the garlic and add the moistened breadcrumbs to the pan.
4. Stir constantly over low to medium heat for 20–30 minutes, until the crumbs are golden and crispy, with some soft bits remaining.
5. Return the garlic to the pan at the end, adjust salt to taste.
6. Serve hot, optionally with fresh grapes, a fried egg, or fried sardines/anchovies on top.

Tratto dallo scambio giovanile MED4FOOD (9-18 giugno 2025), organizzato dall'Associazione Kora presso la fattoria didattica La Buona Terra, Passignano sul Trasimeno. Progetto 2024-1-IT03-KA151-YOU-000220163. Finanziato dall'Unione Europea; le opinioni espresse sono esclusivamente quelle degli autori e non riflettono necessariamente quelle dell'UE o dell'Agenzia Italiana per la Gioventù.