Crumbs (also known as shepherd crumbs) are a typical dish of pastors who exploit the leftover bread, although there are crumbs of flour, southeastern Spanish. Crumbs from perhaps the North African couscous, in the Christian territories were made with bread and pork bacon threw him to distinguish it from the Arab and Jewish food.
Are typical of the center and south of the Iberian Peninsula, mainly in Castilla la Mancha, Murcia, Andalusia, Extremadura and Aragon, and in some Portuguese regions.
ingredients:
- 1 kg of semolina.
- 6 green peppers.
- 2 heads of garlic.
- 1 sausage.
- 1 l of water.
- 1 pinch of salt.
- Extra virgin olive oil.
Preparation:
- We clean and chop the peppers and fry in a pan, once fried them out and drain them.
- In the same oil fry the garlic, the depart Once fried with a little oil, leaving the rest in the oil pan (the equivalent of a glass of wine).
- We removed the oil pan off the heat and add a cup of water.
- Salted water and when it is about to boil, add grits, stirring constantly.
- You only have to "unravel" the crumbs, it will take us 15 minutes: unravel consists crumbs, using a ladle, based move, leaving them made "crumbs", small balls of pastry.
- We can accompany crumbs, with many foods (grapes, melon, sardines, bacon ...) this time, I've served with the sausage, which I have only a little heated and roasted directly on fire.
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