noche del vino: migas

Next to the stage where the pisa takes place, the migas are prepared. Some migas are similar to our American bread stuffing; those served at the Noche del Vino are made from a flour dough, which is continuously chopped and picked at with wooden paddles to form little bits as the dough fries in olive oil. To serve a large crowd of several hundred people, five huge (and I do mean huge, about 1 meter diameter) paella pans are set up over wood fires. At a side table, women are busy chopping onions and tomatoes for the salad that will accompany the migas. Many of the Spanish neighbors who have decided not to brave the oppressive heat to watch the pisa still come out to collect their plate of migas to eat back in their cooler kitchens. Here's what you need to make migas: 2 lb flour olive oil 6 sausages y 3 strips of bacon (can be omitted or substituted with ham, chorizo, etc.) 10 cloves of garlic (unpeeled) 1 cup water (more or less) Salt In a large bowl, add the flour, salt, and slowly add the water, mixing to form a dough. You want to form a soft, smooth dough, so adjust water quantities as needed. Set aside. Add a quarter cup or so of olive oil to a large frying pan, and heat to medium. Add the garlic cloves, and when the skin begins to turn gold, remove from the pan and set aside. Next, add the sausages in the same oil, fry until done, and then remove and add to the plate with the garlic. Repeat the same for the bacon. Now place the dough in the frying pan, adding a little more olive oil if needed. Using a flat wooden spatula or paddle, chop at the dough continuously, breaking it into smaller and finer pieces (miga = crumb; hence the name of this dish). The final consistency should be similar to eggs that have been scrambled into bits. When the migas turn gold, add the sausage, bacon, and garlic back to the pan, stir several times, and serve. This dish can be served with whatever you fancy. As I mentioned, a simple tomato and onion salad is the side dish at the Noche del Vino; grapes or other fruit would also be nice accompaniments. Enjoy! mylifeinspain