Best Fresh Bread Crumbs Recipes

FRESH BREAD CRUMBS

Steps:

• Working in two batches, pulse bread cubes in a food processor to fine crumbs; transfer to a medium bowl.
• To make plain breadcrumbs, stir in 1 1/2 tablespoons coarse salt and season with pepper. To make lemon-sage breadcrumbs, stir in 1 1/2 tablespoons coarse salt, lemon zest, and sage; season with pepper. To make parmesan-oregano breadcrumbs, stir in 1 tablespoon salt, oregano, and parmesan cheese; season with pepper. To make garlic-parsley breadcrumbs, stir in 1 1/2 tablespoons salt, parsley, and garlic; season with pepper.

BROCCOLI RABE WITH FRESH BREAD CRUMBS AND SPAGHETTI RECIPE - (4.5/5)

Steps:

• Bring a large pot of salted water with a wedge or two of lemon to a boil. Add the broccoli rabe to simmer for about five minutes; until the stems become tender. Drain the water and set aside the broccoli rabe. Heat a large frying pan with the olive oil; add the chopped garlic, wedge of lemon, red pepper flakes, salt and black pepper and the broccoli rabe and sauté on low while preparing the spaghetti; do not burn the garlic. Add the cup of chicken broth to the pan and simmer on low. Prepare the spaghetti as directed. In a food processor add the cubed bread and all of the other ingredients. Process until bread crumbs are formed. Heat a large frying pan with the olive oil and add the bread crumbs to get a slight golden color and crispness. In a serving platter drizzle a little olive oil. Add the spaghetti and toss. Top with the broccoli rabe and the fresh the bread crumbs and toss. Grate the fresh Romano or Parmesan and add dashes of red pepper flakes. Toss with fresh lemon wedges.

FRESH CAVATELLI/CAULIFLOWER/ALMONDS & TOASTED BREAD CRUMBS

Steps:

• Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.
• Grate the bread chunk on the coarse holes of a box grater into a mixing bowl; you should have about 2 cups of fluffy crumbs.
• Pour 5 tablespoons of the olive oil into the skillet, set it over medium-high heat, and scatter in the sliced garlic and peperoncino & let them sizzle for a minute or so, then dump in the bread crumbs, and stir to moisten them with the oil.
• Toast the crumbs for about 5 minutes, tossing them and shaking the pan almost continuously, until they're golden and crisp; adjust the heat so neither the bread crumbs nor the garlic gets too dark.
• Turn off the heat, and pour the toasted crumbs and garlic into the serving bowl.
• Meanwhile, start cooking the cauliflower and cavatelli.
• With the cooking water at a rolling boil, drop in the cauliflower florets, and cook them for about 3 minutes, until barely tender.
• Drop in the cavatelli, stir, and return the water quickly to a boil.
• Cook another 4 to 5 minutes, until the cauliflower is fully tender and the pasta is al dente.
• Quickly drain them (you can empty the pot into a colander) and spill the pasta and florets on top of the bread crumbs in the bowl.
• Sprinkle the almonds, parsley, and salt,over the bowl and toss everything together well, until the crumbs and almonds are evenly distributed and coat the pasta and cauliflower florets.
• Drizzle the remaining 2 tablespoons olive oil all over, and toss again.
• Serve immediately, right from the bowl.

BROCCOLI RABE WITH FRESH BREAD CRUMBS AND SPAGHETT

Steps:

• 1. Bring a large pot of salted water with a wedge or two of lemon to a boil. Add the broccoli rabe to simmer for about five minutes; until the stems become tender. Drain the water and set aside the broccoli rabe. Heat a large frying pan with the olive oil; add the chopped garlic, wedge of lemon, red pepper flakes, salt and black pepper and the broccoli rabe and sauté on low while preparing the spaghetti; do not burn the garlic. Add the cup of chicken broth to the pan and simmer on low. Prepare the spaghetti as directed. In a food processor add the cubed bread and all of the other ingredients. Process until bread crumbs are formed. Heat a large frying pan with the olive oil and add the bread crumbs to get a slight golden color and crispness. In a serving platter drizzle a little olive oil. Add the spaghetti and toss. Top with the broccoli rabe and the fresh the bread crumbs and toss. Grate the fresh Romano or Parmesan and add dashes of red pepper flakes. Toss with fresh lemon wedges.