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Migas de Pastor (Shepherd's breadcrumbs)

Recipes

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Take a big loaf of four-day-old dry bread, remove the crust, separate the crumbs in equally sized cubes, and leave it to soak for a while.

Prepare a thick slice of ham, and cut into small slices.

Put a large frying pan on the heat with 1/4 kilo of lard. When it has melted, put 2 cloves of garlic in. When the cloves have browned they can be removed or crushed with a wooden spoon, as you prefer.

Turn the ham over in the frying pan and quickly add the breadcrumbs and lightly fry them. Be careful not to crush them or turn them over, because they need to be loose and browned.

They are served very hot direct from the frying pan, and are eaten with a drop of oil to soften them.

This nutritious dish, followed by a cuajada (junket), is ideal before starting out on a walk around the area to discover the traditions and customers of our land.

Ingredients: 800 gr. de pan seco, 2 dientes de ajo, 100 gr. de tocino, 1 vasito de aceite de oliva, agua y sal.

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