|Margarita's International Recipes|
Migas, cooked in one way or another, can be found in many parts of Spain. No doubt this is because it's a great way of using up old bread. It also makes a different, and delicious, side dish. This Aragonese recipe mixes them with grapes and longaniza. The original recipe I found in the web suggested that you use one or the other, but I think a combination of both works very well.
Longaniza is a sausage that is usually uncooked. You can find versions of it throughout the regions once colonized by Spain and Portugal. Of course, using Aragonese longaniza would be best but if you can't find it substitute with your local variant. For my recipe I used Portuguese linguica, as that's what's available here. As one of my guests did not eat meat I cooked and served the linguica separately, that worked well as well.
The key to this dish is removing the migas after they become golden but before they burn. This is not easy, as you can see by my results. Make sure you turn them around frequently and pay attention to them.
1 loaf day old bread 1 longaniza sausage, chopped 1 onion, chopped butter olive oil 1 bunch of grapes
Tear the bread into bite-size pieces. Sprinkle with water and separate.
Fry the onion on a mixture of butter and olive oil, when soft add the bread and the longaniza sausage. Fry, turning, until the bread is golden but not burnt. Mix with grapes and serve.
Adapted from a home recipe.