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typical of Aragon
1 - Cut the bread into thin slices occasionally rubbing the bark with a clove of garlic.
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 - 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.
Crumbs should be throwing to dry and once made you add olive oil have been eating raw hot.
In some areas, they add cut chorizo slices and other areas are added white grape
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