"Adapted from Bon Appetit"
Ingredients
- 4 slices day-old bread, stale or lightly toasted
- 1 Tbsp. extra-virgin olive oil
Preparation
- Tear bread into small pieces.
- Process in a food processor with olive oil until coarse crumbs form.
VARIATIONS
Plain breadcrumbs:
Uses: roasted or grilled whole spring onions, topping for a cassoulet (pork and beans!)
W/Parmigiano-Reggiano and parsley:
Uses: mac and cheese, any salad to use instead of croutons
W/garlic and herbs (like any herbs you have laying around):
Uses: linguine w/green olive sauce, potato-parsnip gratin (or any root veg)
W/lemon zest and mint:
Uses: pasta w/prosciutto and grana Padano, creamed Swiss chard (or other dark green, but not spinach)
