Migas is a traditional shepherd’s dish of fried stale bread cubes. Add some almonds, call it toast, pop some sardines on top, and enjoy.
- 6 sardines, cleaned, heads removed
- 50 gm butter, melted
- 2 tbsp coarsely chopped flat-leaf parsely
- 8 cherry tomatoes, halved and crushed
- 60 gm (1 cup) coarse breadcrumbs from day-old sourdough
- 40 gm (¼ cup) natural almonds, coarsely chopped
- 2 garlic cloves, finely chopped
- 125 ml (½ cup) olive oil
- 1For almond migas, combine breadcrumbs, almonds and garlic in a small bowl. Heat a frying pan over medium-high heat, add olive oil and breadcrumb mixture and stir until golden and toasted (4-5 minutes). Transfer to a bowl and set aside.
- 2Meanwhile, preheat a grill on high. Place sardines on a buttered oven tray. Brush butter over sardines, season to taste and grill, turning once, until just cooked through (2-3 minutes each side).
- 3Add parsley and tomato to almond migas, toss to combine and season to taste. Place almond migas on a serving plate and top with grilled sardines.
Drink Suggestion: A cold Spanish lager. Drink suggestion by Max Allen
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