Ingredients to make potato crumbs:
- Potatoes
- Broad beans
- Bacon
- Sausage
How to make potato crumbs:
This recipe is from my grandmother, in this area of the Alpujarra (Almeria and Granada) breadcrumbs are made, the most typical are semolina flour and these are very old hardly known.
Potatoes are fried in plenty of oil and on a rather low heat when they are soft, oil is removed, leaving a little.
While he would have made a gacheta (mixture) of wheat flour and water, neither too thick nor too soft, which is poured over the potatoes.
It is now when the crumbs begin to be made: Stir and stir patiently (not turning, but like frying potatoes in a pan, turning them over and breaking them). This takes time, the crumbs are when they “slide”.
The migas are much appreciated because they are accompanied with anything you like: fried or roasted fish, dried cod, vegetables, fruits, slaughter products…. in short, a pleasure.
Perhaps these crumbs, semolina and potatoes are little known, but if you do not know them, do not miss them, whoever tries them, I assure you, repeats. Now I quickly explain semolina crumbs:
Put a glass of oil in the frying pan, where some garlic with skin is browned, add a handful of semolina flour in the form of rain that browns and quickly a liter of water and salt, when it starts to boil, make a kilo of semolina flour and stir like crazy.
