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FRENCH/ITALIAN BREAD
Level 1
Basil Breadcrumbs
Yields approximately 1 cup
- a Marlene Samuels creation -
Herbal breadcrumbs are not just for turkey stuffing anymore. With just a few pulses of the food processor, you can have a gourmet breading for chicken breasts or a sophisticated garnish for pasta and soups – all made from days-old bread.
1 dry French baguette or loaf Italian bread
1 tsp. dried basil or oregano, finely crumbled
- Preheat oven to 300 degrees.
- Cut bread in half lengthwise.
- Toast entire length of bread on a baking sheet for 10-15 minutes until slightly brown and thoroughly dried.
- In a food processor fitted with a blade, break up bread into smaller chunks and pulse until finely ground.
- In a bowl, pour in 1 cup bread crumbs, herbs and mix with a fork.
Serving suggestions: Use as breading for 2 baked chicken breasts or sprinkle on any tomato-based pasta with an equivalent amount of Parmesan cheese.
Shelf life tip: Unused bread crumbs can be kept up to a month in a zippered plastic bag or airtight container, or up to 6 months in the freezer.
