Migas are perhaps the apotheosis of old bread. The name literally means "crumbs," and that's pretty much what it is. This is humble food, food of poor shepherds in the dry hills of Extremadura, food which in Madrid is remembered with a mixture of rue and nostalgia as the hardscrabble fare of the hungry years after the Civil War. In those years it gave new life to the stale butt of bread, the last rind of ham, whatever fragments of chorizo or panceta might found. Of course what goes around comes around, and the generation which has grown up in the abundance of the last 30 years is rediscovering the charm of their grandparents' survival rations. Migas now appear on the menu of chic tapas bars all over the country...Continue to recipe.
Thursday, October 15, 2009
I cant' wait to make this. From The Atlantic: