The most common winter recipe from Malaga, made up of ingredients as simple as hard bread, olive oil and garlic. A filling dish, which depending on how you accompany it, can have many different tastes.
Make sure you arm’s ready, there's a lot of stirring involved.
1kg of crusty 'cateto' bread
1 head of garlic
200g of chorizo
Cut the bread into slices and leave to soak for a few minutes. Afterwards, let it drain and sit for a few hours.
Take the garlic and chop once the peel has been removed. Generously cover the base of a large frying pan with the oil. Light the hob and wait until the oil is very hot and before adding the garlic, removing it when it becomes golden. Take the bread that has been sitting for a few hours and add it to the pan.
Keep stirring the bread for 1-2 hours, ensuring that it doesn’t stick. When the bread is loose and not too well fried (you will know what we mean, you don't want to be eating croutons), lower the heat and re-add the garlic to enable the bread to take on the flavour, even though the oil has already been flavoured. After a few minutes, take the pan off the heat and cover with a cloth.
Now, for eating the bread crumbs there are no limits. Pair them with sweet or savoury foods, fried eggs or oranges, grapes or olives. For any leftovers, there's always the option of snacking on them with some chocolate.
The pleasure's in the mix!