There are many Manchego cuisine recipes that we have made in WTP Y We never get tired of making them at home. Names such as ajoarriero, el tojunto, gazpachos from La Mancha, los andrajos, morteruelo, zarajos, ratatouille or what concerns us today, gachamigas, which mix the best of the world of gachas from La Mancha with crumbs, are always appetizing.
A powerful recipe for shepherds and field workers, gachamigas differ from traditional porridge because the former are made with wheat flour, while the latter are made with almorta flour.
Although the texture of porridge and porridge is similarthe flavor has nothing to do with it, and yet they give each other an air in the way they are prepared and eaten with the particular spoonful and step back.
In just 20 minutes, this traditional recipe of the cuisine of Castilla-La Mancha and Andalusia is prepared and it serves, on this occasion, to feed two or three people, but remember that you can increase the portions if you have more guests at home to account for this recipe that is often seen in Almansa, Jaén and in the municipalities of Alicante of Villena and El Pinoso.
In a low and not very wide saucepan, cook the whole garlic over medium heat for three minutes and set aside. Add the flour and integrate with the oil and cook three minutes.
Add the water and homogenize with the flour so that there are no lumps, it will be very thick. Continue cooking until it has a compact consistency over medium heat. Brown on one side and do the same on the other.
Serve hot in the pot itself with the garlic on top.
Metaltex 739832000 Enameled Deep Frying Pan, Steel, Single
With what to accompany the gachamigas
Just as we do with the migas or with the porridge, we can add torrezno, lardons of bacon or fried chorizo to the preparation, although we should also have a salad outside that cool snack.
In DAP | 17 Spanish recipes, one per autonomous community, to travel without leaving home (and celebrate the national holiday)