More Migas

[Diane Grust]

Sorry I forgot what I thought was the most interesting things per Culinaria.

Traditionalists insist that the bread used for migas should be at least four
days old and as dry as a bone.  Because of the hardness of the crust and the
amount of strength required to cut it up into small pieces, this job is
usually left to the men.

It is amazingly intriguing the spanish and italian recipes for old bread.
Simple dishes enriched with a little fat and meat hum.............

Diane