Alentejo-style garlic bread migas

Ingredients

• 450 g day-old Alentejo bread
• 4 garlic cloves
• 80 ml olive oil
• 400 ml hot water
• 1 bunch coriander
• Salt and pepper

Step-by-step method

1. Tear bread into pieces and moisten with hot water until soft, without soaking excessively.
2. Crush garlic with salt and chop coriander.
3. Warm olive oil in a large pan and gently cook garlic until fragrant without burning.
4. Add softened drained bread, stirring and turning until the migas bind and remain moist.
5. Fold in coriander, shape into a roll or spoon out alongside roasted meat.