Wheat flour crumbs recipe
The micas, gachasmigas or porridge are a typical elaboration of several regions of Spain and therefore, in each one they are prepared in different ways. In this case, I have prepared some typical wheat flour micas from Jaen, Andalusia, which are laborious but equally delicious.
If you don’t know how to make quick flour crumbs with few ingredients, take a look at this step by step that offers you and learn how to make the recipe for the richest Andalusia flour crumbs on the peninsula, you’ll see! !
Ingredients to make wheat flour crumbs:
- 12 green bell peppers
- 750 grams of pancetta
- 4 envelopes of garlic
- 8 fresh sausages
- 2 kilograms of wheat flour
- 1500 milliliters of water (6¼ cups)
- Olive oil
- Salt
How to make wheat flour crumbs:
- The first step in preparing these wheat flour crumbs is to remove the stems from the green peppers, cut them into quarters, wash them clean and remove the seeds well and drain them well. Then we put enough oil in a pan and when it is very hot, fry the peppers, salt and reserve them for later in another container.
- To continue making the Andalusia flour crumbs, while the peppers are being made, we prepare the milk or dough for the crumbs. To do this, mix the flour with the water in a bowl (or in 2 if there is a lot), stir well and let it rest until we use it later.
- Once the peppers are fried, in the same oil we fry the bacon cut into pieces and the whole garlic, and reserve together with the peppers for later.
- Next, in the same frying pan, fry the fresh chorizos, also cut into pieces, so that the oil in the flour crumbs will have an exquisite flavor. We reserve together with the rest of the fried ingredients.
- Now we remove almost 90% of the oil that we have used, saving it to be used, and we put the dough of the wheat flour crumbs in the same pan.
- Stir without stopping, making cuts with the spatula to loosen the dough and form the Andalusia flour crumbs.
- From time to time, turn the crumbs over with the same pan so that they continue to loosen and cook them until they are well browned. It is a laborious job because you have to chop and stir without stopping so that the crumbs do not stick or burn but it is worth it.
- Trick: You have to add the oil that we had reserved little by little as soon as the flour crumbs begin to dry.
- To finish the flour crumbs, combine all the fried peppers, bacon, garlic and chorizo with the browned crumbs and stir for another 5 minutes so that all the flavors are fully integrated. Adjust salt to taste.
- After that time, we can enjoy our wheat flour crumbs piping hot at the table with our friends and family. In Andalusia it is typical to accompany them with seasonal fruit cut into pieces such as grapes, oranges and melon. But you can also eat the flour crumbs with olives or even with grilled sardines. Try them!
