Breadcrumbs are something really valuable in a kitchen. I use them a lot when I bake vegetables in the oven to give a little crispness on top but also when I make cakes with fruit because they absorb the humidity, or in some kinds of pasta, or as a layer underneath pies. I always make my own breadcrumbs with old bread, and they taste so much better than the ones you buy in the grocery store.
- You just need a mixer like this one:
- You can use any kind of white bread that has become hard, best is Tuscan bread, baguette or ciabatta. Once you have grated it with the mixer, put it on a baking tray and bake it a few minutes in the oven at 180° until it’s golden on top. This will improve the taste and take off any humidity that might be left.
- Keep it in a jar, it easily lasts some months.