Breadcrumbs

This one is in the “don’t waste a crumb” category. Breadcrumbs are a staple in any kitchen and are used to make meatballs, top pastas (this is a tasty poor man’s option to grated parmigiano reggiano) top soups and salads. I even make breadcrumbs with my chocolate orange sourdough to top ice-cream.

Plain Breadcrumbs

1. Cut into thick 1-1.5” slices

2. Cube into 1-1.5” cubes

3. Add to blender and blend on low to medium to high until roughly crumbed

4. Spread onto baking sheet

5. bake at 350 degrees for 12-minutes

6. remove from the oven and toss with a spoon

7. bake at 350 degrees for an additional 12-minutes

8. remove and let cool on the cookie sheet

9. Blend to a finer crumb if you like, or keep it country.

Bomb-Diggity Italian Breadcrumbs

1. Follow the directions for the plain breadcrumbs above

2. After step 3 above and before step 4 add salt, pepper, grated garlic, and fresh chopped Italian parsley

3. continue on to baking steps 4-8.

4. After step 8 while cooling add grated Parmigiano Reggiano and grated pecorino Romano

5. Toss

6. Blend to a finer crumb or keep it country rustic.

7. Keep refrigerated because of the cheese.