Migas de Harina

Ingredients:

- 1 kg. wheat flour

- 3 cups of water

- 1 cup olive oil

- 1 head of garlic

- 4 green peppers

- 4 pancetta or bacon, sliced

Preparation:

1) In a pan with oil, fry the cloves of peeled garlic head and remove. Reserve on a plate.

2) Fry the peppers (cut) in the oil and set aside. Fry the bacon in the same oil and set aside.

3) Add the remaining oil in a bowl.

4) Put in pan that has been fried everything (no clean) water. Pour a tablespoon of salt, to taste. Let the water boil then add flour.

5) Dough will be quite consistent with what we have to get crumble throwing the oil frying we booked everything with a spoon and a spatula while moving mass go until the flour left in very small pellets and toast.

6) Monitor the force of fire, as it should be burned.

Once completed, are presented with fried everything up. And to eat according to each person's taste.

History:

This recipe is typical of Andalusian cuisine but specifically Cullar (Granada).

Crumbs have always been a humble meal that brought a lot of energy to work in the field. They used to do to give lunch to workers who were cutting, styling, or doing any work of this kind. Being composed primarily of flour, was a cheap food, which sated and loved people.

Questions:

1.- From where are the most popular crumbs?

a) Jaén

b) Huelva

c) Granada

d) Málaga

2.- What is the main ingredient of the crumbs?

a) Bread

b) Flour

c) Eggs

d) Peppers

3.- Whose is this typical lunch

a) Firefighter

b) Peasants

c) Police

d) Housewives

Realizado por: Jośe Vicente y Sara Pérez.