Pangrattato, Above-Average Breadcrumbs

Ingredience

3 packed cups (300 g) stale bread, torn into big chunks

½ cup (120 ml) olive oil 2 cloves garlic, peeled

1 teaspoon salt

Pokyny

In a food processor, pulse the bread several times to break it down into crumbs. Heat a large (at least 10 inches/25 cm) skillet over medium-high heat. Add half the olive oil and 1 clove garlic, toast the garlic for 1 minute, then add half the breadcrumbs and salt.

Toast the crumbs in the oil for 3 to 4 minutes, stirring frequently, removing and discarding the garlic after about 1 minute.

When the crumbs are dark golden brown, remove them to a plate to cool. Repeat the process with the remaining bread, oil, garlic, and salt.

If you want the cool crumbs a bit finer, pulse them in the food processor again for a quick second.

These will keep in an airtight container at room temperature for about 3 days. If they have sat around a bit, feel free to re-toast them for a few minutes to crisp them up.

Poznámky

Variation: Plain Dried Breadcrumbs Breadcrumbs to be used in cooked dishes like meatballs and meat loaf can be prepared with a leaner, drier method. Wait until bread is a few days old and getting a little dry, then slice or tear it into chunks (I generally keep the crust on for this). Cook in a preheated 350°F (175°C) oven in an uncrowded layer on a sheet pan, turning the pieces from time to time, until they are dry all the way through and ever so lightly browned. Let cool, then pulse the bread chunks in a food processor until they are coarsely crumbly. Store in an airtight container in a dry spot fo a week or for several months in the freezer.