Hello friends, we set out to make a lighter version of a typical Manchego dish… Migas! We think we've succeeded and we loved it, so we're sharing it with you so you can enjoy it guilt-free!
30 min
Easy
We will peel the garlic cloves and slice them thinly.
Peel the carrot and cut it into strips, then into small squares. We'll do the same with the pepper, tomatoes, and bread.
We peel the spring onions. If they are small, we will leave them whole, but if they are larger, we will cut them in half.
We cut the grapes into thin slices and remove any seeds.
Finally, we cut the Secret into cubes.
In a frying pan over medium heat, add a drizzle of olive oil and, when it is lukewarm, add the garlic.
We wait until they are golden brown and then add the pepper, carrot, and spring onions.
When everything is softened, add the Iberian Secret and leave it until it turns a golden color.
At that point, we will add the tomatoes and grapes, sauté, and season to taste.
Finally, we will add the breadcrumbs, leaving them for a few minutes to absorb all the flavors.
FINISHED DISH:
In the center of a plate or in a clay pot, to give the dish a traditional touch and remind us of its origins, we will place the crumbs and, on top, decorate with some Shiso sprouts.
– In our case, we have opted to use a Whole Wheat Bread similar to Sliced Bread, but traditionally the bread from the previous day was used to make this recipe.
Fresh grapes add extra juiciness to the migas. However, dried grapes or muscatel wine can also be used to make the dish.
– We wanted to make a lighter version of Migas, but those who want to add more flavor to the dish can add pieces of bacon, chorizo, pork jowl, etc.
