My mom and I made dinner together a few times over the holidays... I wanted to test out one of the recipes from my new cookbook that replicated a meal that I was served on one of the final nights of my honeymoon in Spain when we stayed in a castle.. luckily, we did not have a room on the floor that was supposedly haunted. This dish can be served as an entree but we served it as a side dish--It was wonderful and tasted just like the meal I had in Catalonia...
Migas with Roasted Red Peppers
Serves 6
3 red bell peppers
3 T EVOO
Rub the peppers all over with the oil. Grill or broil, turning often until the skin is blackened all over, about 10 minutes. Let cool, then peel the peppers, rubbing the skin gently to remove all the charred bits. Cut in half and remove the stems and seeds. Set aside for the finished Migas.
Migas
Serves 6 as a side dish or tapas
6 cups dried bread crumbs
1/3 EVOO
6 garlic cloves, not peeled
1/2 pound Spanish chorizo, casings removed and cut into 1/2 inch dice. 1/2 pound pancetta in one piece, cut into 1/2 inch dice
A large bunch of grapes
Roasted Red Peppers
Put the bread crumbs in bowl, sprinkle with just enough water to moisten and cover with damp paper towels. Set aside for 2 hours or until the bread is evenly moistened. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and stir until lightly browned and fragrant, 1-2 minutes. Add the chorizo and the pancetta and cook, stirring until the meat is lightly browed and starting to render its fat, about 8 minutes. Add the bread crumbs, mix thoroughly and cook, stirring until the crumbs are lightly browned. Serve with the grapes and roasted peppers (peel the garlic cloves if you like, or let your guests do it.) The recipe also suggests that this is very good served with eggs fried in olive oil.
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