Seasoned breadcrumbs

crusty bread which has been toasted to make breadcrumbs
crusty bread which has been toasted to make breadcrumbs

In my house, these fragrant garlicky bread crumbs are used like gold dust, to improve everything.
Besides cotolette, you can use the seasoned breadcrumbs to make Italian style meatballs or to sprinkle over a fish fillet. In this case, add a little olive oil to the bread and decorate the fish with a teaspoon or two of capers, a handful of black olives and cherry tomatoes before baking.
You can also add some tomato sauce to the bread, and braised minced meat if desired, and use it as a stuffing for baked tomatoes, eggplants or zucchini.
I am not really fond of store bought breadcrumbs, so whenever possible I make my own. I use leftover bread which I break into chunks and air-dry inside paper bags or I toast it in an oven set to a low heat, then grate it in a food processor.
Use fresh or make several batches and keep in the freezer.

Recipe

  • 2 cups (300 gr) bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon salt
  • 2-3 tablespoon flat leaf parsley, finely chopped
  • 1 large garlic clove, very finely chopped
  • black pepper to taste

Use fresh or make several batches and keep in the freezer.

breadcrumbs - pangrattato - an essential ingredient of many Italian recipes
breadcrumbs – pangrattato – an essential ingredient of many Italian recipes

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