{"id":26381,"date":"2025-10-30T03:13:31","date_gmt":"2025-10-30T01:13:31","guid":{"rendered":"https:\/\/www.hornoalmadain.com\/?p=26381"},"modified":"2025-10-17T21:29:38","modified_gmt":"2025-10-17T19:29:38","slug":"cocina-de-otono-migas-de-harina","status":"publish","type":"post","link":"https:\/\/www.hornoalmadain.com\/index.php\/2025\/10\/30\/cocina-de-otono-migas-de-harina\/","title":{"rendered":"Cocina de oto\u00f1o: Migas de harina"},"content":{"rendered":"

\"MIGASUn plato de oto\u00f1o son las migas de pan y las migas de harina<\/strong>. Se hacen usando como ingrediente principal harina de trigo<\/strong>\u00a0com\u00fan, a diferencia de las migas en las que se utiliza pan.Un plato t\u00edpico de Almer\u00eda, Granada y Ja\u00e9n.<\/span><\/p>\n

Ingredientes (2 personas):<\/h2>\n
    \n
  • 3 dientes de ajo<\/li>\n
  • 1 pimiento verde italiano peque\u00f1o<\/li>\n
  • 1 chorizo<\/li>\n
  • 75 g de panceta<\/li>\n
  • 50 g de aceite de oliva<\/li>\n
  • 250 g de agua tibia<\/li>\n
  • 1 cucharadita de sal<\/li>\n
  • 250 g de harina de trigo<\/li>\n<\/ul>\n

    Preparaci\u00f3n:<\/h2>\n

    Cortamos a la mitad 3 dientes de ajo enteros y con la piel, y cortamos en tiras gruesas 1 pimiento verde italiano peque\u00f1o. Cortamos tambi\u00e9n 1 chorizo en taquitos y 75 g de panceta en tiras finas.<\/span><\/p>\n

    Ponemos la cazuela medio-fuerte con 50 g de aceite de oliva y cuando el aceite est\u00e9 caliente, a\u00f1adimos los ajos y los fre\u00edmos 2 minutos hasta que est\u00e9n bien dorados. Despu\u00e9s, los retiramos de la cazuela y los reservamos.<\/span><\/p>\n

    A\u00f1adimos las tiras de pimiento verde y las fre\u00edmos otros 2-3 minutos, las retiramos de la cazuela y las reservamos. Incorporamos el chorizo y la panceta y los fre\u00edmos 3-4 minutos hasta que est\u00e9n perfectamente cocinados. Los retiramos de la cazuela y los reservamos.<\/span><\/p>\n

    Apartamos la cazuela del fuego y esperamos a que el aceite pierda temperatura. Mezclamos 250 ml de agua tibia con 1 cucharadita de de sal y cuando el aceite ya no est\u00e9 caliente, a\u00f1adimos el agua salada y ponemos la cazuela a fuego fuerte.<\/span><\/p>\n

    Cuando el agua rompa a hervir, a\u00f1adimos 250 g de harina de trigo y empezamos a mezclar con una esp\u00e1tula para que la harina absorba todo el agua. Bajamos a fuego medio-bajo y vamos a cocinar las migas de harina movi\u00e9ndolas y \u00abrompi\u00e9ndolas\u00bb continuamente con la esp\u00e1tula.<\/span><\/p>\n

    Despu\u00e9s de unos 30-35 minutos de cocci\u00f3n, las migas de harina estar\u00e1n listas, sueltas y bien secas y doraditas. Y,\u00a0 para los panarras, lo podemos acompa\u00f1ar con un pan integral de Horno Al-Madain.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

    Un plato de oto\u00f1o son las migas de pan y las migas de harina. Se hacen usando como ingrediente principal harina de trigo\u00a0com\u00fan, a diferencia de las migas en las que se utiliza pan.Un plato t\u00edpico de Almer\u00eda, Granada y Ja\u00e9n. Ingredientes (2 personas): 3 dientes de ajo 1 pimiento […]<\/p>\n","protected":false},"author":1,"featured_media":26508,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1163,113,6,1606,4,1211,365],"class_list":["post-26381","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-al-madain-2","tag-dos-hermanas","tag-horno-al-madain","tag-migas-de-harina","tag-pan","tag-pan-de-al-madain","tag-pan-de-dos-hermanas"],"yoast_head":"\nCocina de oto\u00f1o: Migas de harina -<\/title>\n<meta name=\"description\" content=\"Un plato de oto\u00f1o son las migas de pan y las migas de harina. 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