European
Portugal - Vegetarian
Migas de Pão com Alho e Coentros
Chef's Menu Description
Comforting Alentejo bread migas prepared with rustic country sourdough soaked in garlic and coriander broth, cooked in olive oil until soft and delicately crusty.
Ingredients
- • 300g stale rustic Portuguese bread, torn into chunks
- • 4 tbsp Portuguese extra virgin olive oil
- • 4 cloves garlic, minced
- • 1 large bunch fresh coriander, finely chopped
- • 250ml warm water or vegetable broth, sea salt and black pepper
Preparation Steps
1
Phase 1
Moisten the stale bread chunks with warm salted water until softened.
2
Phase 2
Heat olive oil in a wide frying pan over medium-low heat. Add minced garlic, cooking for 2 minutes until fragrant.
3
Phase 3
Add the softened bread to the pan. Cook over medium heat, stirring and pressing with a wooden spoon so it absorbs all the olive oil and turns fluffy and golden.
4
Phase 4
Stir in the fresh chopped coriander, season with black pepper, and serve warm as an authentic side dish.