ITALIAN/FRENCH BREAD
Level 2
Nutty Breadcrumb Topping
- a Marlene Samuels creation -
Think the only thing to put on pasta is grated Parmesan, goat cheese or feta? Think again. Herbed and toasted breadcrumbs ground out of dry Italian or French bread add a nice crunch and nutty accent to all kinds of dishes. (The secret is the slightly browned butter.) Sprinkle this topping over hearty soups like minestrone or beef barley, or on salads instead of croutons. Not in the mood for meatballs or a meatloaf made from breadcrumbs?
1 loaf Italian or French bread, sliced
To make breadcrumbs:
- When your bread feels like it’s getting stale, cut into pieces to expose more surface to the air.
- Put on paper towel-lined cookie sheet, and dry out for 2 days.
- Test for dryness by tapping a piece of bread on a hard surface. If it sounds hollow, it’s ready.
- Using a food process fitted with a blade, put bread in processor and pulse on and off until you have coarse breadcrumbs.
For the Nutty Breadcrumb topping:
2 Tbsp. olive oil
1 clove garlic, cored and crushed in garlic press
1 cup breadcrumbs from days old bread
1 tsp. finely chopped herbs (basil or parsley) (optional)
Salt
Red pepper flakes (optional)
- In a small skillet, heat oil and sauté garlic until it begins to brown.
- Add in breadcrumbs and chopped herbs. Turn heat down to low. Using a wooden spoon, coat breadcrumbs with oil and continue stirring until mixture is medium to dark brown and not burned.
Serving suggestions: Use as a garnish on a cream soup like vichysoisse. Sprinkle it across grilled fish, or on salads. Instead of grated cheese, sprinkle it on top of pasta.
