Migas, porridge or porridge are a typical elaboration of several regions of Spain and therefore, in each one they prepare in different ways. In this case, I have prepared some typical wheat flour crumbs, Andalusia, which are laborious but equally delicious. If you don know how Offer recipesgratis.net and learn to make the recipe for the richest Andalusian flour crumbs on the peninsula, youll see!
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to make wheat flour crumbs: |
| 12 green peppers 750 grams of bacon 4 envelopes of garlic 8 fresh sausages 2 kilograms of wheat flour 1500 milliliters of water (6¼ cups) aceite de oliva salt salt salt salt salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, fried, |
Ingredients to make wheat flour crumbs:
1. The first step to prepare these wheat flour crumbs is to remove the peduncle from the green peppers, cut them into rooms, wash them to clean them and take away the nuggets and drain them well. Then we put a lot of oil in a pan and when it is very hot, fry the peppers, go out and reserve them and then in another container.
2. To continue doing the Andalusian flour crumbs, while the peppers are made of the grout or mass of the crumbs. To do this, mix the flour with the water in a bowl (or in 2 if there is a lot), remove well and let it stand until we use it later.
3. 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.
4. Then in the mima pan we fry the fresh sausages also cut into pieces, thus the oil of the flour crumbs will have an exquisite flavor. We reserve together with the rest of fried ingredients.
5. Now we remove almost 90 percent of oil that we have used by keeping it to use it, and we throw the dough of wheat flour crumbs in the same pan.
6. We remove without stopping, making cuts with the spatula to release the dough and that are forming the Andalusian flour crumbs.
7. From time to time, turn the crumbs with the same pan so that they continue to release and cook them until they are well golden. It is a laborious job because you have to be chopped and stirring 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.
8. To finish flour crumbs, gather all the sofrito of peppers, bacon, garlic and sausage with the already golden crumbs and remove about 5 more minutes so that all the flavors are just integrated. Rectify salt to taste.
9. After that time, we can enjoy our very hot wheat flour crumbs at the table with our friends and family. In Andalusia it is typical to accompany them from seasonal fruit cut to pieces such as grapes, oranges and melon. But you can also eat the flour crumbs with olive or inluso, with grilled sardines. Try them! And if you want more crumb recipes, don miss the following:- Andalusian bread crumbs
– Ruleras crumbs
– Mexican crumbs
