Vegetable migas with stale bread

Bread that has dried out was never a problem in Portuguese cooking, it was always a starting point. Migas are not born from a fixed recipe, but from the need to make use of what exists, to give continuity to what is already there and to turn little into a lot. In this version, bread is combined with vegetables, the kind that have passed their peak of excitement but are still full of flavour. No rush and no excessive precision.

Olive oil is the guiding thread of these migas and truly makes the difference in the final result. It is not added just to sauté or add shine, but to give body, flavour and identity to the dish. It is the ingredient you do not notice on its own, but whose absence is immediately felt, and which gives these migas real character, even without any tricks.

Migas welcome variations, but always follow the same logic: day-old bread, vegetables, generous olive oil and enough time for everything to come together. This is comfort food, made with what is available and designed to avoid waste.

For these vegetable migas, you will need:

• Day-old bread
• Seasonal vegetables
• Garlic
• Olive oil
• Hot water or vegetable stock
• Salt

Cut the bread into small pieces and lightly moisten it with hot water or stock, just enough to soften it without breaking it down. Set aside.

In a wide frying pan, heat a generous amount of olive oil and add the chopped garlic. Let it release its aroma without burning. Add the finely sliced vegetables and sauté until soft. Add the drained bread and mix well, lightly pressing it with a wooden spoon. Adjust the salt and add another drizzle of olive oil if needed. Cook over medium heat, stirring, until you get a cohesive, moist mixture with some golden spots.

Serve hot, on its own or as a side dish. It holds well on the heat and gains even more flavour if left to rest for a few minutes before serving.