A bread based dish popular in Alentejo, this is a variation on the migas from Frey Papinhas in Castelo Branco . Alentejo cooking can transform the simplest ingredients into delicious dishes. As with all bread dishes, the quality of the final thing depends on the quality of the bread. This recipe calls for corn bread (broa) though it can be made with any solid traditional bread. Migas is a delicious accompaniment to grilled meats, and grilled or fried fish.
.5 Kg of stale corn bread (no crust)
1 onion, finely chopped
3 cloves garlic
1/2 cup of finely chopped chorizo
2 cups of finely chopped coriander
3 tbsp olive oil
1. Soak the bread in cold water for at least 30 minutes.
2. In a large frying pan gently fry the onion in the olive oil, add the chouriço and later the garlic and 1 cup of coriander. Cook at low heat until the fat from the chouriço is rendered.
3. Drain the bread (removing most of the water but keeping it moist) and add to the pan.
4. Mix well and cook gently until an homogenous paste forms. Migas should have a moist but firm consistency.
5. Once cooked remove from heat, add the other cup of coriander and mix.
6. Pour on a serving plate and arrange in the desired shape and serve immediately.