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 cuisine.
With garlic, olive oil, and broth, stale bread becomes a soft, golden accompaniment full of rural memory.
Ingredients
- 400 g of stale rustic bread
- 4 cloves of garlic
- 80 ml of olive oil
- Hot broth as needed
- Salt and pepper
- Cilantro optional
- Roast meat fat optional
Preparation 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 dough.
- Lightly brown the outside if desired.
- Finish with cilantro.
Tips from Empório Portugal
- Sturdy bread is better than very fresh bread.
- Broth is added gradually.
- The migas should be moist, not a liquid mush.
Possible Substitutions in Brazil
- Stale Italian bread works well.
- Olive oil can replace meat fat.
Pairing
Red wine from Alentejo when served with meat. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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