Andalusia breadcrumbs recipe
Bread crumbs are a typical winter dish in Spain, especially in the southern region. This dish, of humble origins, has evolved and is now considered a delicacy by many. Andalusia breadcrumbs are one of those easy-to-use recipes, perfect for not wasting anything in the kitchen.
The recipe for Andalusia micas that I present below is a simple and practical recipe with which you will be able to prepare the best micas. Pay attention and remember that the idea of this dish is to make old bread useful, so save all the leftover loaves of bread that last a few days.
Ingredients to make Andalusia breadcrumbs:
- 1 kilogram of hard bread
- 200 grams of Chorizo
- ½ head of Garlic
- 200 grams of Bacon
- 200 grams of Chicora
- 200 grams of sweet ham
- Water
- Salt
- Oil
- tangerines
How to make Andalusia breadcrumbs:
Before starting to cook crumbs, the first thing you should do is cut the bread into small squares, as if they were croutons. You can do this with a knife or directly with kitchen scissors.
Remember that you must use hard bread, old for at least one day and if possible, always use bread that has a good crumb.
When cooking, heat a frying pan with a good splash of oil and start by frying the chopped garlic until it begins to brown.
Next, place all the meat in the pan, that is, the chorizo, the bacon, the sweet ham, and the history, and fry it together. The idea is that the oil takes on the flavor of all these ingredients.
You can buy the meat already cut into strips or else, you will have to cut it yourself, all into small pieces, more or less similar to pieces of bread.
Trick: The breadcrumbs can carry any type of sausage.
When you have this sauce done, and you see that all the sausage has released its own oil, you should add a little water to the pan with a pinch of salt.
The amount of water is to taste, but for now, you can start with a small glass.
Immediately after, incorporate all the pieces of old bread that you have cut and continue stirring so that they are completely soaked with all the oil from the soffit and the water.
So, to finish cooking our Andalusia micas, you must keep cooking on medium-low heat and stir constantly until all the liquid has been consumed.
The secret of good breadcrumbs is to stir everything without stopping, this way we prevent the bread from burning and we get it to absorb the flavors of all the sausage well.
Wait for it to rest for a few minutes and serve this delicious winter dish along with some grapes or tangerines as a garnish. This recipe for Andalusia micas is an easy and quick version of the original recipe, in which all the sausage is normally removed from the pan once it is fried.
Another version of this famous Spanish food dish is the wheat flour micas. And if you still have leftover bread, you can also prepare a dessert with old bread! So here is the recipe for Colombian bread cake. Bon Appetite!
