DAYS OLD ITALIAN/FRENCH BREAD
Level 2
Nutty Breadcrumb Topping
Yields approximately ½ cup
Think the only thing to put on pasta is grated pasta? Think again. Herbed and toasted breadcrumbs from Italian or French bread add a nice crunch and a nutty accent to all kinds of dishes. (The secret is the slightly browned butter.) Sprinkle them on hearty soups like minestrone or beef barley or on salads instead of croutons. Not in the mood for meatballs or another meatloaf made from breadcrumbs? Try our nutty breadcrumbs as a pasta topper instead of the usual sprinkling of Parmesan, goat cheese or feta.
1 loaf Italian or French bread, sliced
½ cup past peak breadcrumbs
The easy way 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.
Recipe for Nutty Breadcrumb Topping:
2 Tbsp. olive oil
1 clove garlic, cored and crushed in garlic press
1 cup past peak breadcrumbs
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.
