typical of Aragon


  • 800 g of dry bread

  • 2 cloves garlic

  • 100 g bacon or pancetta

  • 1 cup olive oil

  • water and salt


  • 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

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 186kj
  • Fat Total 11g
  • Saturated Fat 2g
  • Protein 4g
  • Carbohydrate 16g
  • Sugar 2g
  • Sodium 197mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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