vegetarian crumbs

Miriam, author of The Winter Guest , brings us a recipe that you will love. These vegetarian crumbs are a recipe without great complications, tasty and complete. You will surely enjoy it, and with the contrast and freshness of the grapes you will give it a fabulous final touch.

I am a big fan of crumbs, but in recent times they seem to have fallen out of favor. And it is that the taste for light vegetarian recipes is making our lives bitter. I don't know why demonize the fat in the sausage and the tons of carbohydrates in the bread...

It is curious how many traditional dishes are vegetarian without ever having been classified as such, for example, a good ratatouille from Manchego without going any further. But this is certainly not the case with the classic migas, which have been characterized by indecent amounts of fat from rich cured meats such as chorizo ​​and bacon. That's why they are so rich.

Kitchen Craft acacia wood board , Buyer iron skillet and Emile Henry ceramic plates

But if we want to lighten them, it is possible to prepare some vegetarian migas in which we do without the fried sausage, releasing all its fat, but maintaining a good part of the flavor thanks to the paprika. At the end of the day, also in many areas they are added to the crumbs well of vegetable chunks, such as grapes and various peppers. So today we make some vegetarian migas with grapes, potato and peppers, infusing them with a wonderful flavor with only garlic, oil and sweet paprika. With this raw material we cannot fail.

Ingredients

(for 4 people)

• 1 loaf of brown crumb bread (ideally candeal type) from the day before
• 1 tbsp. heaped with sweet paprika
• 6 garlic cloves
• 1 red bell pepper
• 1 green pepper
• 1 medium potato
• 1 handful of red grapes
• Olive oil
• Salt to taste

Elaboration

The traditional thing is to make the crumbs with sitting bread, that is, already a bit hard, because originally they were a dish to take advantage of the leftover bread. Today the luckiest of us allow ourselves the luxury of buying bread expressly to make the crumbs.

1. If the bread is hard, the night before we cut the bread into small cubes or we make it crumbs by hand, as we prefer. We are putting it in a salad bowl. Lightly sprinkle it with water, stirring well so that the water reaches all of the bread. The object is that the crumbs are a little juicy on the inside and crunchy on the outside when we cook them. If the bread is of the day we can make the crumbs by skipping this step of tempering them all night.
2. Sprinkle the paprika, salt abundantly, stir and cover with a cloth. Let rest.
3. When we go to prepare the crumbs, as we have to do them at the moment, we cut the garlic cloves into slices. Peel the potato and cut it into small cubes. Cut the peppers into strips.
4. Cover the bottom of a slightly deep frying pan with olive oil ( a wok works well too) and heat over medium heat. Add the peppers and fry them until they start to soften. Add the potato and fry over low heat until the potato is tender; it takes a while. We remove the vegetables.
5. In the remaining oil, fry the sliced ​​garlic until it begins to brown, then remove it.
6. Return the vegetables to the pan (not the garlic), add more oil (bread sucks a lot) and add the breadcrumbs. We fry over medium heat, stirring constantly because they burn easily, until the crumbs are golden on the outside, but not completely crispy on the inside. When they are ready, we serve them immediately and accompany them with the grapes on top so that each diner can serve himself to his liking. And if we put a good red wine on the table, all the better.