Posted by William Abruzzo on November 30, 2015 at 4:20 PM
Don't Throw Out Your Day Old Bread, Make Breadcrumbs Instead!
In an Italian kitchen, nothing goes to waste -not even bread that has passed its prime. Whenever I have day old bread, I throw it into the food processor and grind it into crumbs. Then, I store the breadcrumbs in a ziplock bag in the freezer. The breadcrumbs will stay just fine for several months. I then have them on hand whenever I need breadcrumbs for a filler or wish to add a crunchy topping to roasted vegetables or casseroles. For a crispy topping simply toss the breadcrumbs with grated Parmigiano Reggiano cheese, fresh chopped herbs, a sprinkle of black pepper and enough melted butter to moisten. Sprinkle over roasted or steamed vegetables such as broccoli, cauliflower or butternut squash, pop in a 425 degree oven for 7 to 10 minutes or until golden and crunchy!