{"id":3493,"date":"2011-09-27T16:23:21","date_gmt":"2011-09-27T20:23:21","guid":{"rendered":"https:\/\/blogs.transparent.com\/spanish\/?p=3493"},"modified":"2018-08-07T09:21:17","modified_gmt":"2018-08-07T13:21:17","slug":"hoy-comemos-migas","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/spanish\/hoy-comemos-migas\/","title":{"rendered":"Hoy comemos migas"},"content":{"rendered":"

Ahora que se march\u00f3 el calor, me gustar\u00eda compartir con vosotros un sencillo y delicioso men\u00fa: las migas.\u00a0 \u00a1Es un plato tan conocido que hasta existe un grupo flamenco<\/a> con su nombre! Para hacerlas necesitaremos:
\nAjos
\nHarina (salen m\u00e1s suaves con harina que con s\u00e9mola, aunque yo prefiero esta \u00faltima).
\nSal
\nAgua<\/p>\n

Y para acompa\u00f1ar:
\nPanceta frita
\nPimientos fritos
\nSardinas asadas
\nMel\u00f3n, tomate, naranjas, o mi favorita: granada.
\nGazpacho de lim\u00f3n<\/p>\n

Ponemos los ajos con abundante aceite en una sart\u00e9n, y cuando est\u00e9n fritos a\u00f1adiremos unas cucharadas de harina para tostarla.\u00a0 A continuaci\u00f3n agregamos un litro de agua y sal. Cuando el agua rompa a hervir, y dependiendo de cuanta gente hay\u00e1is invitado para almorzar, a\u00f1adimos medio kilo de harina. Con esto bastar\u00e1 para cuatro personas. No olvid\u00e9is remover continuamente con una buena rasera hasta que las migas est\u00e9n sueltas y doradas. Este proceso puede tardar una hora, pero merece la pena.<\/p>\n

En otra sart\u00e9n se fr\u00eden los trocitos de panceta y los pimientos; asamos las sardinas y preparamos el mel\u00f3n cortado en trozos que se puedan comer de un bocado. Si quer\u00e9is tomate, o naranjas, preparadlas de la misma forma, y desgranad la granada antes de comenzar a comer.<\/p>\n

Hoy d\u00eda las migas se sirven en platos individuales, para que cada uno coma lo que desee. Normalmente mezclamos las migas con los trozos de panceta y los pimientos fritos, mientras que la fruta y las sardinas se cogen de otro plato seg\u00fan queremos comerlas. Pero a mi me encanta comer migas como lo hac\u00edamos en casa: directamente de la sart\u00e9n, sobre todo si las hab\u00edamos cocinado a la lumbre.<\/p>\n

Las migas son un plato de pastores, tradicionalmente preparadas con pan. Estos sol\u00edan cocinar el pan duro abland\u00e1ndolo y haciendo un plato muy nutritivo con el que afrontar el duro invierno. \u00a1Esa es la raz\u00f3n por la que no deb\u00e9is comer demasiado! Tambi\u00e9n es muy saludable gracias al ajo. Si os gustan las migas, deber\u00e9is probar un plato t\u00edpico de Ja\u00e9n, muy similar a este: la gachamiga. La receta\u2026 \u00a1quiz\u00e1 la pr\u00f3xima vez!<\/p>\n

Migas, by aabrilru<\/a><\/p>\n

Now that the summer heat is gone, I want to share with you a delicious and very simple recipe: \u201cmigas\u201d (crumbs). It is such a popular dish that we even have a flamenco group <\/a>with that name! To make them we will need:
\nGarlic
\nFlour, (they turn out softer with flour than with semolina, although I prefer the latter)
\nSalt
\nWater<\/p>\n

To accompany:
\nFried pancetta
\nFried peppers
\nRoasted sardines
\nMelon, tomato, oranges or my favorite one: pomegranate.
\nLemon gazpacho<\/p>\n

We put the garlic cloves with abundant oil in a deep frying pan, and when they are fried we will add a few spoonfuls of flour to toast. \u00a0After that we add a litre of water and the salt. When the water starts boiling, and depending on how many people you have invited to dinner, add half a kilo of flour. This will be enough for four people. Don’t forget to stir constantly with a good skimmer until the migas are soft and brown. This process will take about an hour, but it is worth it.<\/p>\n

In a different frying pan we fry the little pieces of pancetta, and the peppers; we roast the sardines, and cut the melon into bite-size chunks. If you want to have some tomato, or orange, prepare them the same way, and shell the pomegranate before starting to eat.<\/p>\n

Nowadays, migas are served in individual plates so you can eat what you want. We usually mix the migas with a bit of pancetta and fried peppers, whereas the fruit and the sardines are taken from another plate as you want to eat them. But I really love to eat migas as we used to at home: directly from the frying pan, specially if they were cooked on the fire.<\/p>\n

Migas is a shepherds’ dish traditionally made with bread. They used to cook the hardened bread by softening and turning it into a nourishing dish to help face the hard winters. This is why you can’t eat too much! It is also a very healthy dish because of the garlic. If you like our migas, you’ll have to try a tipical dish from Jaen too, which is very similar to this one: gachamiga. The recipe…\u00a0 maybe next time!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ahora que se march\u00f3 el calor, me gustar\u00eda compartir con vosotros un sencillo y delicioso men\u00fa: las migas.\u00a0 \u00a1Es un plato tan conocido que hasta existe un grupo flamenco con su nombre! Para hacerlas necesitaremos: Ajos Harina (salen m\u00e1s suaves con harina que con s\u00e9mola, aunque yo prefiero esta \u00faltima). Sal Agua Y para acompa\u00f1ar…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":47,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3],"tags":[70,978,142],"class_list":["post-3493","post","type-post","status-publish","hentry","category-culture","tag-food","tag-recipe","tag-spain"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts\/3493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/users\/47"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/comments?post=3493"}],"version-history":[{"count":20,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts\/3493\/revisions"}],"predecessor-version":[{"id":11826,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/posts\/3493\/revisions\/11826"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/media?parent=3493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/categories?post=3493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/spanish\/wp-json\/wp\/v2\/tags?post=3493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}