Migas canas is a traditional preparation of fried bread and milk.[1][2] It is often consumed in rural areas of Spain and is associated with people of humble origin and shepherds. It is served in a clay pot for breakfast. The dish is often prepared with milk, and bread, deep fried, and then sprinkled with sugar and cinnamon.[3]
Features
editIt is usually cooked in a kind of cauldron, where butter is fried with garlic and paprika. Then, bread and milk (preferably sheep's or goat's milk) is added.[citation needed]
See also
edit
References
edit- ^ Sterling, Richard; Jones, Allison (2000). Spain. Lonely Planet Publications. p. 24. ISBN 9781864500257.
- ^ Barrenechea, Teresa (2005). The Cuisines of Spain: Exploring Regional Home Cooking. Ten Speed Press. p. 31. ISBN 9781580085151.
- ^ Kummer, Corby (2007). 1001 Foods To Die For. Madison Books, Andrews McMeel Publishing, LLC. p. 148. ISBN 9780740770432.
- (in Spanish) El practicón : tratado completo de cocina – Ángel Muro. p. 412.