{"id":792,"date":"2014-11-29T15:10:33","date_gmt":"2014-11-29T14:10:33","guid":{"rendered":"http:\/\/tapas.ch\/wordpress\/?p=792"},"modified":"2023-02-05T22:57:07","modified_gmt":"2023-02-05T21:57:07","slug":"migas","status":"publish","type":"post","link":"https:\/\/tapas.ch\/wordpress\/migas\/","title":{"rendered":"Migas"},"content":{"rendered":"<p>(Brotkr\u00fcmel)<\/p>\n<p><strong>Zutaten<\/strong><\/p>\n<ul>\n<li>ca. 400g altes Brot<\/li>\n<li>1 Knoblauchzehe<\/li>\n<li>ca. 100g Chorizo-Wurst<\/li>\n<li>ca. 100g Speck<\/li>\n<li>\u00bd Peperoni<\/li>\n<li>Salz<\/li>\n<li>Pfeffer<\/li>\n<li>Paprikapulver<\/li>\n<li>Oliven\u00f6l<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Vorbereitung<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>Den Knoblauch klein hacken.<\/li>\n<li>Peperoni w\u00fcrfeln.<\/li>\n<li>Das Brot entrinden und dann in kleine W\u00fcrfel schneiden. Danach sollten es noch ca. 250g sein.<\/li>\n<li>In eine grosse Sch\u00fcssel geben und den Knoblauch sowie etwas Salz, Pfeffer und Paprikapulver unterr\u00fchren.<\/li>\n<li>Alles von Hand mit wenig Wasser (ca. 1.5dl) vermengen, so dass es eine br\u00f6ckelige aber nicht zu feuchte Pappe gibt.<\/li>\n<li>Einige Stunden ziehen lassen.<\/li>\n<li>Das Fleisch (Chorizo und Speck) in kleine W\u00fcrfel schneiden.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Zubereitung<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>In einer grossen Bratpfanne mit Oliven\u00f6l die Brotmasse sachte braten bis sie fast ganz trocken ist. Aber nichts anbrennen lassen. Dabei st\u00e4ndig gut r\u00fchren und die Krumen zerdr\u00fccken. Das kann gerne gegen 30 Minuten dauern.<\/li>\n<li>Parallel dazu die Fleischw\u00fcrfel und die Peperoni langsam anbraten. Dazu braucht es nur ganz wenig zus\u00e4tzliches \u00d6l.<\/li>\n<li>Dann alles zusammen geben und noch etwas weiter braten.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Tipp<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>Heiss servieren.<\/li>\n<li>Wenn man kein altes Brot hat, kann man auch Scheiben schneiden und diese vor dem W\u00fcrfeln im Backofen etwas hart werden lassen.<\/li>\n<li>Migas sind ein altes Hirtengericht, v.a. in Andalusien bekannt.<\/li>\n<li>Der PSI (\u03a8) ist Peter Sisseks j\u00fcngstes St\u00fcck. Nach Pingus und Flor de Pingus. Aus 50 j\u00e4hrigen Reben. Der alte Stock auf der Etikette hat die Form des \u03a8.<\/li>\n<li>Eine vern\u00fcnftige Webseite sucht man beim wohl ber\u00fchmtesten Winzer Spaniens vergebens.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Weintipp<\/strong><strong>&nbsp;<\/strong><\/p>\n<table style=\"height: 86px;\" width=\"412\">\n<tbody>\n<tr>\n<td width=\"84\"><em>Name<\/em><\/td>\n<td width=\"319\">Psi<\/td>\n<\/tr>\n<tr>\n<td width=\"84\"><em>Region<\/em><\/td>\n<td width=\"319\">Ribera del Duero<\/td>\n<\/tr>\n<tr>\n<td width=\"84\"><em>Winzer<\/em><\/td>\n<td width=\"319\">Dominio de Pingus<\/td>\n<\/tr>\n<tr>\n<td width=\"84\"><em>Trauben<\/em><\/td>\n<td width=\"319\">100% Tempranillo<\/td>\n<\/tr>\n<tr>\n<td width=\"84\"><em>Web<\/em><\/td>\n<td width=\"319\">&nbsp;<a href=\"http:\/\/www.pingus.es\/\" target=\"_blank\" rel=\"noopener noreferrer\">www.pingus.es<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/tapas.ch\/wordpress\/psi\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-794 size-medium\" src=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/03\/Psi-208x300.jpg\" alt=\"Psi\" width=\"208\" height=\"300\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/03\/Psi-208x300.jpg 208w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/03\/Psi-710x1024.jpg 710w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/03\/Psi-900x1299.jpg 900w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/03\/Psi.jpg 1300w\" sizes=\"auto, (max-width: 208px) 100vw, 208px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>(Brotkr\u00fcmel) Zutaten ca. 400g altes Brot 1 Knoblauchzehe ca. 100g Chorizo-Wurst ca. 100g Speck \u00bd Peperoni Salz Pfeffer Paprikapulver Oliven\u00f6l &nbsp; Vorbereitung&nbsp; Den Knoblauch klein hacken. Peperoni w\u00fcrfeln. Das Brot<span class=\"more-button\"><a href=\"https:\/\/tapas.ch\/wordpress\/migas\/\" class=\"more-link\">Weiterlesen &#8230;<span class=\"screen-reader-text\">Migas<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":793,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[],"class_list":["post-792","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tapas-mit-fleisch"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Migas - 12 Jahre - tapas.ch<\/title>\n<meta name=\"description\" content=\"Migas - 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