Fresh-made, homemade breadcrumbs have some obvious uses: sprinkled over a gratin to form a crust; as a coating for about-to-be-fried meats, fish, and vegetables; and to give a lighter texture to stuffings and meatballs. But in my kitchen they also have a major role as a sort of endlessly versatile crunchy sauce: golden, fresh-toasted breadcrumbs, tossed with almost any chopped fresh tender herb or combination of herbs (parsley, marjoram, thyme) and perhaps a little fine-chopped garlic, and then strewn over almost anything—pasta, vegetables, roasts, salads—as a finishing touch. Recently I’ve started to embellish toasted breadcrumbs with fried herbs. I fry the leaves of herbs such as rosemary, sage, and winter savory in olive oil for a minute (or less), just until crisp and then toss them with the crumbs. Not all breads make good fresh breadcrumbs. Most bagged, sliced, commercial breads—the kinds with preservatives and added sweeteners—simply won’t work: the additives reduce bread’s natural crumbiness and the sweeteners add the wrong flavor and cause overrapid browning. Breadcrumbs are best made from bread that has had a day or two to dry out just a little. Fresh bread has too much internal moisture to make good crumbs. Instead it clumps, forming moist wads of bread instead of integral crumbs. For breading and frying, loaves of fine-textured white bread such as pain de mie or pullman bread make the best crumbs. For toasted breadcrumbs, however, I prefer to use levain bread or another coarse-textured, country-style bread. These kinds of breadcrumbs are different from breadcrumbs made from completely dried out bread, and are totally different from the crumbs sold in boxes at the grocery, which are too fine, don’t taste good, and just won’t work for the recipes in this book. The easiest way to turn bread into breadcrumbs is with a blender or food processor. First remove the crust; it’s too tough and crumbs with crust in them brown unevenly. Cut the crustless bread into cubes and process them in batches. The bread should be thoroughly ground up so the crumbs are more or less the same size; this will ensure even browning while cooking. Crumbs to be used for breading need to be ground very fine, so they will stick to and evenly coat whatever is being breaded. Crumbs to be toasted can be coarse or fine, depending on the end use. When toasting crumbs, toss them first with olive oil (or melted butter or duck fat) and spread them evenly on a baking sheet. Every few minutes or so, stir them with a metal spatula. The crumbs along the edges of the pan always brown first, so mix these in well, moving them into the center away from the outer edges. The crumbs brown slowly at first, because they must dry before they brown, but they finish quickly during the last minute or two of toasting. Keep a close eye on them towards the end of their cooking time to prevent overbrowning. If you find you have more old bread than you can use, turn it into crumbs and freeze them for future use. When there is no dried-out bread and you need to make crumbs, cut thick slices of fresh bread and put them on a baking sheet in a warm oven to dry out slightly before processing.

　　

Ingredients

Levain or other country-style bread

　　A pinch of salt

　　1 tablespoon olive oil for every cup of breadcrumbs

　　

Step 1

Preheat the oven to 350°F. Pare away all the crust from: Levain or other country-style bread.

　　

Step 2

Cut the bread into cubes and process in a blender or food processor until the crumbs reach the fineness you want. Toss with: A pinch of salt, 1 tablespoon olive oil for every cup of breadcrumbs.

　　

Step 3

Spread the crumbs on a baking sheet in a thin layer. Bake until golden brown, stirring the crumbs every few minutes for even browning.

　　

Variations

Step 4

Fry a handful of herbs in hot olive oil over medium heat until crisp. Drain well and toss together with the toasted crumbs and a pinch of salt, if needed.

　　

Step 5

A few dried chile flakes can be mixed into the crumbs for spice.

　　The Art of Simple Food