• 400 g (approximately) stale bread
    • Harm broth as needed (optional)
    • ½ onion
    • 2-3 garlic cloves
    • 400 g fresh Butifarra sausage
    • 10 Piquillo peppers
    • 1 tsp herbes de Provence
    • Freshly ground black pepper (to taste)
    • A pinch of salt
    • 24 Cobelén pitted black olives
    • Extra virgin olive oil


The bread crumbs must be moistened first. Slice and cut the bread into pieces. The bread is usually moistened with water; however, this recipe uses ham broth. The bread must not be soaked in the broth. Moistened the bread uniformly with the broth, mixing well. Let stand for about 30 minutes. The time will depend on the bread.

Peel and chop the onion in brunoise, and peel and slice the garlic cloves. (The garlic may also be used whole and unpeeled, but slightly crushed). Cut the Butifarra sausage into pieces and the Piquillo peppers in strips or diced.

In a large skillet or pot, heat enough extra virgin olive oil to cover the bottom. Once hot, add the onion and garlic, and cook over medium heat during 2-3 minutes. Add the bread and mix well until the bread crumbs absorb the oil.

Add the sausage, herbs, pepper and salt. Cook over medium heat and mix occasionally until the sausage is done and the bread crumbs are golden brown. Depending on the crumb size, it should be ready in about 25 minutes. Five minutes before it is done, add the Piquillo pepper and a pinch of salt (very little should be added as the bread and sausage already have salt).

Add the olives to the crumbs, mix, taste and add more salt, pepper and/or herbs, if needed. Serve.

Source and image: Gastronomía y Cía