Recipes and Ramblings in Italy

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Cooking Tip of the Week (November 23, 2015)

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!   

Categories: Cooking Tips

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1 Comment

Reply mariabella
1:29 AM on January 28, 2016 
I usually do grate my old bread and use for breadcrumbs. However, I never thought about freezing them in ziplock bags. Now, I always have breadcrumbs on hand. Great Tip!