Migas Alentejanas (Portuguese Garlic Bread Crumbs)
Why this recipe works
- Bread handled the classic way: Moistening day-old bread before frying helps it break down into tender, cohesive crumbs rather than staying dry and separate.
- Garlic-infused oil: Cooking the garlic gently in olive oil perfumes the whole pan before the bread is added.
- A sharper finish: A little vinegar cuts through the olive oil and bread, keeping the flavour savoury rather than heavy.
Get the most out of this recipe
Authenticity notes
- Alentejo-style migas: This version reflects the Portuguese bread-based style of migas, where softened bread is worked in the pan until it forms rustic, savoury crumbs.
- Built around leftover bread: Day-old crusty bread is central to the dish because it absorbs the seasoned liquid without becoming overly pasty.
Ingredient notes
- Choose sturdy bread: A crusty white loaf gives the best structure; very soft sandwich bread will make the migas heavier and less defined.
- Adjust the vinegar carefully: White wine vinegar should brighten the crumbs without making them taste sour, so adjust to taste at the end if needed.
- Use fresh herbs: Fresh coriander gives a cleaner finish than dried herbs, which can taste dusty in this simple preparation.
Common mistakes
- Browning the garlic too far: Garlic should turn fragrant and only lightly golden before the bread goes in; dark garlic can make the whole dish bitter.
- Letting the bread turn pasty: The bread should be softened, not soaked into a mash. If it looks too wet in the pan, keep stirring and pressing until the crumbs tighten up.
Make-ahead tips
- Best served warm: Migas are at their most appealing just after frying, when the crumbs are tender with lightly golden edges.
- Reheat in a pan: Warm leftovers in a frying pan with a small splash of water and a little olive oil, stirring until hot and cohesive again.
Equipment you'll need
Ingredients
Instructions
- Tear the bread into small pieces and put them in a mixing bowl. Stir the water and white wine vinegar together, drizzle over the bread, then toss well and leave for 5 minutes so it softens.
- Peel and thinly slice the garlic. Roughly chop the fresh coriander.
- Warm the extra virgin olive oil in a large frying pan over medium-low heat. Add the garlic and cook for 1 to 2 minutes until fragrant and just starting to turn pale gold.
- Add the softened bread along with the fine sea salt and black pepper. Fry, stirring and pressing with a wooden spoon, for 8 to 10 minutes until the mixture turns golden in places and comes together into cohesive crumbs; if it looks dry, add a splash of water.
- Stir through most of the fresh coriander and cook for 30 seconds. Taste and adjust seasoning, then serve warm with the remaining coriander scattered over the top.
Recipe notes
Tips
- Use day-old bread for the best texture; very fresh bread can turn pasty rather than crumbly.
- Keep the heat medium-low when cooking the garlic so it perfumes the oil without turning bitter.
- If serving anyone who should avoid raw herbs, stir the coriander in for a full minute so it wilts and warms through.
Substitutions
- Replace white wine vinegar with apple-cider-vinegar for a slightly fruitier tang.
- Replace fresh coriander with fresh-flat-leaf-parsley for a milder, more grassy finish.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat in a frying pan over medium heat with a small splash of water and a drizzle of extra virgin olive oil, stirring until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Portuguese
-
Allergens:
Gluten Wheat
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