So, I have a confession to make! I am a cook book hoarder! and I love the Short Stack Editions. I’ve got their latest edition, Prosciutto di Parma, by Sara Jenkins who runs two acclaimed restaurants in New York, Porchetta and Porsena. Here I was inspired by her recipe Migas de Pastor! a classic Spanish recipe, so I tried it out and give it my own personal twist! and it was amazing.

 Here is her recipe:

Migas de pastor

Prep Time: 24 minutes minutes

Servings: 4

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A humble Spanish dish – which is essentially bread fried with aromatics – exemplifies the Mediterranean tradition of extending leftovers! (Like other popular and famous Spanish dishes like Paella or Fabada, it's origins were humble! they put together dishes with was leftovers and handy).

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Ingredients

• 16 ounces of stale artisan bread crust removed and cut into small cubes
• 1 teaspoon salt
• 6 tablespoon olive oil
• 1 ¼ cup diced prosciutto or iberico ham You can replace this with sausage, chorizo, ham
• 1 Tablespoon Spanish smoked paprika you can use spicy chilli also
• ⅓ cup Chopped parsley
• 8 units eggs I made them fried to each one tastes
• Prosciutto crisps You cook the ham for 15-20 minutes in a 200 degrees oven, until crisp

Instructions

• Cut the bread the day before you want to use it and place it in a bowl. In a small bowl, combine ¼ cup of water with 1 teaspoon of salt and stir until the salt has dissolved. Sprinkle some of the salted water over the bread cubes then let them sit over night.
• The following day, crumble the bread cubes with your fingers. Heat the oil in a cast-iron skillet over low heat. Add the garlic and prosciutto and cook slowly until the garlic just begins to brown. Add the breadcrumbs and paprika and fry until golden. When the breadcrumbs are fried and golden, stir in the parsley and let the mixture cook a few more minutes.
• Put a medium pot filled with water, on medium high fire, add salt an a tablespoon of vinegar. Crack the egg into a ramekin. When the water is boiling, with the help of a spoon, make a whirl on the water and put the egg in the middle of it. Cook for 2 minutes for a runny poached egg.
• I had a little prosciutto left from the package I bought, so I placed some parchment paper on a baking tray, lay on it the prosciutto and cook it on a 350 F oven for 15 minutes to make some prosciutto crisps.

Did you make this recipe?I’d love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!

As Sara states at the beginning of the recipe, this is a humble Spanish dish – which is essentially bread fried with aromatics – exemplifies the Mediterranean tradition of extending leftovers! (Like other popular and famous Spanish dishes like Paella or Fabada, it’s origins was humble! they put together dishes with was leftovers and handy).

Are you in a Spanish mood, you can also try these recipes: Cocido or Tortilla and Eggs with Chorizo

So in the recipe Sara, puts her prosciutto in the Migas, I also did that but had some extra prosciutto and decided to make some prosciutto crisps, to top my dish with them! Wonderful crispy and savory!

So Happy Cooking!

Hello! Hola!

If you are like me, a cook book hoarder you will love this giveaway!

Short Stack is a series of small-format cookbooks about inspiring ingredients, authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.

The “Prosciutto di Parma” cook book from  Short Stack Editions.

ABOUT THE BOOK:

One of the world’s most vaunted ingredients, prosciutto di Parma is also a surprisingly versatile kitchen staple. In this edition, chef Sara Jenkins teaches us how to use this delicious ham in dishes that travel far beyond Italy’s borders, from tacos to grits and more.

(This edition is included in the 2015 subscription.)

DETAILS:

Size: 4.5″ x 7.5″
Length: 48 pages

ABOUT THE AUTHOR:

Sara Jenkins is a New York City–based chef, restaurateur and cookbook author. The daughter of a foreign correspondent and a food writer, Sara grew up all over the Mediterranean and ate her way through several cultures and cuisines. She began her cooking career in Boston, then worked in Florence and Tuscany before moving to New York, where she ran the kitchens in several top Italian restaurants before opening two of her own: Porchetta and Porsena. She’s authored two cookbooks: Olives and Oranges and the forthcoming Four Seasons of Pasta, which she wrote with her mother, Nancy Harmon Jenkins. As Mario Batali put it, “Sara’s one of the few chefs in America who understands Italy and how Italians eat.”

NO PURCHASE OR PAYMENT OF ANY KIND IS NECESSARY TO ENTER OR WIN.

ELIGIBILITY

The Contest is open to legal residents of the United States of America, Canada and the Dominican Republic, where not prohibited by law, who are eighteen (18) years of age or older at the time of entry who have Internet access and a valid e-mail account prior to the beginning of the Contest Period. Sponsor has the right to verify the eligibility of each entrant.

CONTEST PERIOD

The Sweepstakes begins at April 22, 2015 Midnight EST and ends at May 08, 2015, Midnight EST. (“Contest Period”). All entries (submissions) must be received on or before the time stated during that submission period. Sponsor reserves the right to extend or shorten the contest at their sole discretion.

HOW TO ENTER

You can enter the Contest through the food blog The Petit Gourmet (https://www.thepetitgourmet.com/) or its Facebook Page. You can find the application on the Giveaway tab on the Petit Gourmet’s Facebook Page. Entrants must fill out all required fields on the entry form and participate in the contest. After submitting the required information on the entry form, the entrant will receive one (1) entry into the drawing. You can only one time with the same email address.

WINNER SELECTION

All eligible entries received during the Submission Period will gathered into a database at the end of the Submission Period. A winner will be chosen at random.

The winners will be announced on or about May 9, 2015 on or about noon EST. Announcement for prize will be sent to the e-mail address supplied on the potential prize winner’s entry form. Each entrant is responsible for monitoring his/her e-mail account for prize notification and receipt or other communications related to this sweepstakes. If a potential prize winner cannot be reached by Administrator (or Sponsor) within fifteen (15) days, using the contact information provided at the time of entry, or if the prize is returned as undeliverable, that potential prize winner shall forfeit the prize.

PRIZE:

Prize: The “Prosciutto di Parma” from  Short Stack Editions by Sara Jenkins, a New York City–based chef, restaurateur and cookbook author. The daughter of a foreign correspondent and a food writer, Sara grew up all over the Mediterranean and ate her way through several cultures and cuisines. She began her cooking career in Boston, then worked in Florence and Tuscany before moving to New York, where she ran the kitchens in several top Italian restaurants before opening two of her own: Porchetta and Porsena.

Terms and conditions may apply. Incidental expenses and all other costs and expenses which are not specifically listed as part of a prize in these Official Rules and which may be associated with the award, acceptance, receipt and use of all or any portion of the awarded prize are solely the responsibility of the respective prize winner. ALL FEDERAL, STATE AND LOCAL TAXES ASSOCIATED WITH THE RECEIPT OR USE OF ANY PRIZE IS SOLELY THE RESPONSIBILITY OF THE WINNER.