Directions

1. Take a large bowl and pour in cold water along with some stale bread cut into several pieces. Let the bread soak in the water for a few minutes and, when you take it out, drain it well, reserving it for later.

2. In a large frying pan, put some light olive oil (it is better to use this oil so that it does not have too strong a flavour) and, when it is hot, add the shredded head of garlic, but without cutting each garlic. When the heads are golden brown, add the panceta to the frying pan and allow it to release its fat.

3. When the panceta starts to brown, add the chorizo, cut into small pieces. Mix all the ingredients together and salt to taste. When both meats are ready, remove them from the frying pan and set them aside on a separate plate with absorbent paper on top and underneath.

4. In the same frying pan, using the fat from the bacon and chorizo, fry the breadcrumbs. They do not need much time on the heat, just until they are golden brown.

5. If we want to be healthier, we remove the breadcrumbs to a plate with absorbent paper so that they release the unnecessary oil. If you don't like too much fat, leave them in the frying pan and add the chorizo, panceta and garlic again, and mix everything well, leaving it to heat on a low heat for 10 minutes before serving the breadcrumbs.