Italian Breadcrumbs
Serves 110 mins prep0 mins cook
Homemade breadcrumbs are an easy and delicious way to upgrade your pantry staples. This makes a large batch, which can be stored in the freezer for up to 6 months, and used without thawing.
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What you need
Instructions
0 Cut the baguettes into thick slices and let them dry overnight. (For this part of the recipe, we store our bread in an unsealed bag or in a baking dish.) Alternatively, you can freeze any stale bread ends and collect them until you are ready to make breadcrumbs. 1 The next day, the bread should be nice and hard. Using a powerful blender or food processor, add a few pieces at a time, and blend in batches at low speed, gradually turing up the speed to high, about 20 to 30 seconds total. The bread pieces should turn into fine crumbs. (I work with about 5 slices of bread at a time in my Vitamix.) Transfer the blended batches to a large bowl. Repeat until all of the bread is blended to fine crumbs. 3 Add the grated cheese to the bowl of bread crumbs. Measure the cheese with your heart; there are no specific measurements here as you can add as much cheese as your heart desires. 4 Give everything a good mix, and feel free to add any herbs of choice. At this point, I transfer the breadcrumbs to a resealable freezer bag, but you could also use them straight away in a recipe. 5 The breadcrumbs will not clump up and you can use them straight out of the freezer without having to thaw them.View original recipe