Try adding Migas to a Cold Salad of Zucchini and Jamon Serrano: peel zucchini, with veg peeler or mandoline to make zucchini strips until you reach the seed middle. Drizzle the zucchini strips with your best olive oil and lightly salt. Arrange zucchini and thin slices of Jamon Serrano on plate. Then sprinkle with migas.
I love Migas on Warm Green Beans: boil green beans until al dente. Dress with olive oil and salt and sprinkle with migas. You can also make the migas without the almonds/pine nuts and sprinkle them separately on top!
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Migas is spanish for breadcrumbs. Adding intensely flavored bread crumbs can give a dish texture and pizazz. Migas is a traditional Spanish dish that has many variations across Spain. In our version, we are using it as a condiment to spice up a dish. Pictured are two great dishes that feature our migas recipe.
Ingredients
- 1 cup plain bread crumbs (or Panko)
- 2 tablespoons extra Virgin olive oil
- zest of 1 small lemon
- 10-12 slivered almonds (roasted) or pinenuts
- 2 tablespoons grated parmesan cheese
- 1 handful parsley (chopped)
- 2 minced garlic cloves
- salt and pepper to taste
Instructions
- Mix all ingredients (except parmesan and parsley) and heat in a pan until bread crumbs take on color and garlic releases scent
- Remove from heat and mix in cheese, parsley and salt and pepper to taste
- Sprinkle "migas" over your dish or on your plate in an artistic way
