Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Migas alentejanas show the importance of bread in Alentejo cooking.
With garlic, olive oil and broth, stale bread becomes a soft, golden side dish with the rustic character of Alentejo cooking.
Ingredients
- 400 g stale rustic bread
- 4 cloves of garlic
- 80 ml olive oil
- Hot broth, as needed
- Salt and pepper
- Optional coriander
- Optional roast fat
Method
- Cut the bread into pieces and moisten with broth.
- Sauté garlic in olive oil.
- Add the bread and stir over low heat.
- Work the mixture until it forms a moist, cohesive mixture.
- Brown the outside lightly, if desired.
- Finish with coriander.
Tips from Empório Portugal
- Firm bread is better than very fresh bread.
- Add the broth little by little.
- The migas should be moist, not a runny mush.
Possible substitutions in Brazil
- Stale Italian bread works well.
- Olive oil can replace meat fat.
Pairing
A red wine from the Alentejo when served with meat. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
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