Aragonite Micas Recipe

This recipe for Aragonite micas is a humble and useful dish that is made with the bread that is left over from one day to the next. Traditionally, the bread was kept in a cloth bag and when there was enough bread for the whole family, the crumbs were prepared.

Depending on the region in which they are prepared, these crumbs have many ways to prepare. As an accompaniment to the bread, chorizo, bacon, peppers, grapes, sardines and many other ingredients can be used. The micas that we bring you this time are the micas de Aragón, which are also known as micas de pastor, since it was his idea to take advantage of the bread.

Ingredients to make Aragonite Micas:

• 600 grams of stale bread from 1 day or 2
• 4 strips of fresh or marinated bacon
• 2 sausages
• 5 cloves of garlic
• 1 branch of grapes
• 1 glass of water
• 1 small glass of oil

How to make Aragonite Micas:

1. Cut the bread into very thin slices, put it in a deep bowl and add water little by little to soak the bread. Go stirring so that all the bread is slightly moist. It is only necessary for it to soften and not be too wet so that it does not end up being a mush.
2. Tip: You will need to fill at least half a bag. Don’t use soft bread.
3. Let the bread rest for about 40-50 minutes; cover it with a kitchen towel.
4. Cut the bacon and chorizo ​​into pieces. Peel the garlic cloves and leave them whole.
5. In a deep frying pan put a good jet of oil and add the garlic, the chorizo ​​and the bacon. Sauté everything, remove and reserve.
6. In the same pan with the frying oil, add the soaked breadcrumbs and, with the help of the spatula, move and turn the bread. It will release all the moisture and cook.
7. You will see that the crumbs will be released and some will be a little crunchy on the outside and tender on the inside. To make them loose, you have to turn them all the time during the 30 minutes of cooking. If they stick to the base, nothing happens, peel them off, but don’t add more oil so that the bread doesn’t absorb it and it becomes very oily.
8. When they are as you like, you can add a little salt although, in this case, we have not added it. Add part of the chorizo ​​and bacon and if you prefer, also add the garlic. Stir everything together for a few minutes.
9. And when they are ready, serve the micas de pastor on a plate. You can then add the grapes and meat. You can also put everything together in a fountain so that everyone can serve themselves as they like.

Aragonite crumbs and other recipes

The micas dragoness or micas de pastor are a very strong and caloric main dish, perfect for winter days. In some areas of Aragon they are eaten with grapes, just as we have prepared them here, but they can also be served with a fried egg. It is up to your taste and choice! Both options will be delicious.