Micas Recipe (Sierra de Huelva)

Ingredients to make Micas (Sierra de Huelva):

• For 2 persons:
• ½ kg. Of settled bread (that has 3 or 4 days). Preferably the so-called “village bread”
• 100 grams of olive oil (unrefined). Volume equivalent to ½ glass of water
• triple amount of water
• 1 or 2 heads of garlic (to taste)
• 1 red bell pepper
• 2 medium potatoes
• 1 tablespoon of salt

How to make Micas (Sierra de Huelva):

1. The bread is cut into very thin slices (flakes, slices). Try to get some as large as possible.
2. We need a large pot or pan.
3. Peel the garlic and fry in the oil until golden brown
4. Fry the pepper, clean of seeds and veins, cut into strips.
5. The chopped potatoes are fried, without letting them harden.
6. a little of the oil is separated and reserved.
7. Add to the rest of the oil, which is still in the pan, a little of the water and the salt. Shake it a bit to dissolve the salt.
8. Soak the walls of the container so that they do not stick together.
9. Place the bread in the container, in successive layers, covering the entire bottom well.
10. Start with the largest slices, leaving a few to place on top.
11. Mix the garlic, pepper and potatoes, watering with the water.
12. The water should be evenly distributed throughout the bread.
13. If the bread dough was very wet, add less water.
14. Small pieces of bread, which always remain when broken, are also useful.
15. Place them at the top of the pile. Place the reserved slices (larger) to finish.
16. Put on a slow fire, weighing everything down with a palette.
17. From time to time separate the dough from the container to check, by smell, if it is well browned.
18. If you don’t know, lift the dough a little and observe the color of the bottom slices.
19. When the dough is well browned, place a lid or tray on top of the bowl and turn it over (to the dough).
20. Do this on a clean surface (like a table) in case some of the content falls out when you turn it over
21. Place the oil, which we have reserved, in the pot, soak the sides and place the dough inside again to brown the other side.
22. Brown a little, very carefully, over very low heat (in a very short time it burns).
23. Chop with the palette and stir quickly so that the bottom part does not burn.
24. Keep stirring continuously until they are dry enough.
25. It is important to prevent them from starting to fry (it is appreciated by the sound).
26. During the task of stirring (and chopping) the skin is removed from the pepper strips.
27. They are served accompanied by one or several items from the following list: Grilled sardines (the best).
28. Alternatively, canned sardines or mackerel.
29. Olives.
30. Fried garlic.
31. Coffee.
32. Hot chocolate (many supporters).
33. Orange.