Toasted Breadcrumbs Recipes

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ORECCHIETTE WITH TOASTED BREADCRUMBS



Orecchiette with Toasted Breadcrumbs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 pound dried orecchiette or other small shaped pasta
3/4 cup extra-virgin olive oil
2/3 cup Italian seasoned dried bread crumbs
Sea salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup finely chopped prosciutto
2 tablespoons chopped fresh parsley leaves

Steps:

  • In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.
  • Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes. Remove from heat and set aside.
  • Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley.

TOASTED BREADCRUMBS



Toasted Breadcrumbs image

This delicious recipe, which is a great addition to cranberry bean gratin, is courtsey of Alice Waters and can be found in her new cookbook, "The Art of Simple Food."

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes about 4 cups

Number Of Ingredients 3

1 loaf country-style bread, crusts removed and cut into cubes
Pinch of coarse salt
1 tablespoon olive oil per cup

Steps:

  • Preheat oven to 350 degrees.
  • Place bread cubes and salt in a food processor and process until coarse crumbs form. Spread crumbs on a rimmed baking sheet in a thin, even layer. Bake until golden brown, stirring, about 12 to 15 minutes.
  • Transfer baking sheet to a wire rack to cool. Keep frozen, in an airtight container, up to 3 months.

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