Migas de Extremadura

1.Cut the bread into fingers, spread it out on a kitchen towel, then sprinkle lightly with water and a little salt. Wrap up in the towel and leave for 2 hours. Unwrap and break the bread into big pieces.

2.Heat 2 tsp of the oil in a skillet, add the ham and fry until crisp. Drain on paper towels.

3.Wipe the pan clean and heat the remaining oil. Add the garlic, sauté until golden, then remove and discard. Add all the breadcrumbs at once and stir-fry until evenly golden. Stir in the chilli and Serrano ham and serve very hot. Eat with your fingers or using a small spoon.