Ingredientes para 4 personas:

Un pan de ½ k

2 cabezas de ajos

2 chorizos

1 trozo de panceta

1 vaso de agua


Aceite de oliva


Se compra el pan un dia o dos antes, para que se ponga algo duro. La noche antes del dia que pensemos hacer las migas, se hace trocitos pequeños y en una fuente se le pone un vaso de agua y una pizca de sal, se mueven muy bien, se las aprieta con las manos y se cubren con un paño, no es necesario ponerlas en el frigorífico.


Preparamos los ajos, haciendoles tan solo una rajita a la mitad, sin pelarlos, el chorizo en rodajitas y la panceta en tiritas, reservamos.

Ponemos aceite en una sartén, que cubra suavemente la base y freimos por el siguiente orden: primero los ajos y cuando estén los sacamos, a continuación la panceta, que quede bien doradita y la sacamos y por úlitmo el chorizo y lo sacamos.


En ese mismo aceite ponemos el pan, que previamente habiamos trocedado y mojado y lo movemos continuamente hasta que se vaya secando el pan. Hay que irlo moviendo de continuo para que no se peguen, al principo es como una masa pegajosa, pero poco a poco se irán soltando y se irán secando.


Cuando veamos  que ya apenas cuesta moverlas y que ya son como bolitas, le añadimos todos los ingredientes que hemos frito, y lo movemos todo de nuevo hasta que veamos que están bien sueltas, probamos de sal y rectificamos, pero si la panceta es algo salada, no hará falta.


Se pueden tomar tal cual o acompañadas de huevo frito, pimientos fritos, sardinas asadas, aceitunas, rábanos, uvas, etc.


Y si lo hacemos además con un buen vino y buena compañía………insuperable.


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