Migas a la extremena
( SERVES 6 )
This recipe from Andoni Luis Aduriz comes from Bread is Gold (Hachette NZ RRP$65), a cookbook from Massimo Bottura and his top-chef friends that is dedicated to fighting food waste. All royalties are donated to non-profit organisation Food for Soul to create and sustain community kitchens around the world.
This recipe shows a little of what was cooked at the original Refetterio Ambrosiano – a Milan soup kitchen feeding healthy meals to those in need from excess food from supermarkets and local suppliers. Migas is a humble Spanish dish made with finely minced bread and it is dressed according to the region of Spain. It was traditionally made with whatever people had on hand. Andoni added beef which is not at all traditional but that was what was in supply that day.
- Place the bread slices on a tray and cover with a wet towel.
- Bring a medium pot of lightly salted water to a boil over medium heat. Crack the eggs one by one into the water and cook for 6 minutes. Carefully remove with a slotted spoon.
- Season the beef with salt. In a medium pot, heat the olive oil over medium heat. Add the beef and saute until golden brown, about 10 minutes. Add the garlic and saute until golden brown. Remove from the heat and stir in the paprika. Return to the heat and add the sliced bread, stirring constantly. Add 60ml water and continue stirring until a homogenous mixture is obtained. Remove from the heat and season to taste with salt. Set aside, reserving the garlic.
- To serve, place 2 spoonfuls of migas in the centre of each plate. Make a hole in the centre and top with a warm egg. Drizzle with olive oil and top with the reserved garlic.
More recipes from Massimo Bottura's Bread is Gold cookbook