The recipe for these crumbs, but Hende its roots in the cooking traditions of Extremadura, Javier Garcia is original, and is published in the kitchen ham, one of many cookbooks Javier García has signed over his career as a cook. The photo of the recipe we take in a visit to the restaurant where the chef, with his usual willingness to collaborate with all that has to do with the dissemination of the values of his kitchen, he improvised a parade of delicious decorated for the occasion, receiving instant bath they deserved.
Recipe ingredients of Extremadura migas (serves 4):
4 or 5 rolls of day-old bread
1 slice of ham
200 gr. Iberian bacon
200 gr. Iberian chorizo
2 red peppers
1 slice of melon
4 cloves of garlic
Paprika
Olive oil
Water and salt
Preparation:
1. Cut the bread crumbs, toss in a bowl, and watered with salt water. The cover with a cloth and set aside.
2. Cut four cloves of garlic and diced 2 red peppers, and fry with a dash of olive oil over low heat.
3. Once browned garlic and peppers, add the bacon and sausage, also chopped, and hiked a little fire.
4. When everything is done, toss the crumbs and paprika paprika (a tablespoon or two, to individual taste), stir, rectify salt and wetting until we are ready.
5. For presentation, we put in a cup crumbs that will serve as mold, pressed, and we pour over the dish. At the top, put a piece of melon, and above it, a slice of ham. On it, to adorn, we can put an edible flower.
You see, in these crumbs come together the past and the present, to be used as the basis of a classic recipe Extremadura cuisine, presented with great delicacy. Not surprisingly, the delight through taste and sight are two constants in the kitchen of the restaurant Lugaris.
4 or 5 rolls of day-old bread
1 slice of ham
200 gr. Iberian bacon
200 gr. Iberian chorizo
2 red peppers
1 slice of melon
4 cloves of garlic
Paprika
Olive oil
Water and salt
Preparation:
1. Cut the bread crumbs, toss in a bowl, and watered with salt water. The cover with a cloth and set aside.
2. Cut four cloves of garlic and diced 2 red peppers, and fry with a dash of olive oil over low heat.
3. Once browned garlic and peppers, add the bacon and sausage, also chopped, and hiked a little fire.
4. When everything is done, toss the crumbs and paprika paprika (a tablespoon or two, to individual taste), stir, rectify salt and wetting until we are ready.
5. For presentation, we put in a cup crumbs that will serve as mold, pressed, and we pour over the dish. At the top, put a piece of melon, and above it, a slice of ham. On it, to adorn, we can put an edible flower.
You see, in these crumbs come together the past and the present, to be used as the basis of a classic recipe Extremadura cuisine, presented with great delicacy. Not surprisingly, the delight through taste and sight are two constants in the kitchen of the restaurant Lugaris.
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