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Bread crumbs

typical of Aragon



  • 1.

    1 - Cut the bread into thin slices occasionally rubbing the bark with a clove of garlic.

  • 2.

    2 - In a skillet, put the bacon or pancetta and a half cup of oil and when everything has been liquefied toss the crumbs and stir with a wooden spoon.

  • 3.

    3 - at the time when the bread is soaked with the fat you add a little water and seasoned and kept the pan into the fire for several minutes.

  • 4.

    Crumbs should be throwing to dry and once made you add olive oil have been eating raw hot.

  • 5.

    In some areas, they add cut chorizo slices and other areas are added white grape

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Andrew Graham

Shiraz, Merlot and Grenache are the best wines to pair with Bread crumbs .


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