Crumbs

Crumbs

There are several meals that lend themselves to a good number of diners and this is one of them. Crumbs are also good to make in the field and in an environment where there are several hands willing to move and stir, work that is better carried out in shifts.

1. Cut the bread into crumbs by pinching with your fingers.
2. Bring the water to a boil with a pinch of salt.
3. Pour the very hot water over the breadcrumbs. Cover with a cloth and set aside. If the bread is several days old, it is advisable to soak it well in advance, even the night before.
4. Cut the pancetta slices into strips and cook in a frying pan, lightly greased, until crispy. Reserve.
5. Put the Molino de Izcar extra virgin olive oil in a saucepan and fry the garlic by cutting it and without peeling.
6. When they are fried, add the bread crumbs that we have moistened and stir continuously, cutting the dough with the paddle and turning until the crumbs separate and brown. This process takes a while since at the beginning it is a fairly compact dough that only with time and continuous movement ends up crumbling.
7. Add the strips of bacon and serve immediately as the crumbs should be eaten freshly made. It can be served with pomegranate, orange, fried peppers, etc. or, for the more confectionery lovers, with hot chocolate.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5