Spike Most Any Dish With This 3-Ingredient Umami Bomb
Toasted bread crumbs—so easy to make— are a chef’s mighty flavor lifter. They add crunch to soft textured dishes. With parmesan, and herbs, you almost have a dry pesto. Almost any pasta dish can be elevated with a last second sprinkle of these golden breadcrumbs.
I love to make breadcrumbs from any old slices of bread, fresh or stale. Tear into pieces and turn into fine crumbs with a food processor. Freeze them in a zipper bag to grab and make this killer condiment.
INGREDIENTS: I like crusty breads like ciabatta and use the whole slice, crust and all; fresh, stale, or toasted
- breadcrumbs – 1 cup or so
- olive oil – 2 tsp or so
- parmesan cheese – 2 TBS or so
- In a medium skillet over medium heat, toast the breadcrumbs tossed with the olive oil
- When golden remove from heat and cool a little, then stir in the parmesan and fresh or dried herbs
- Refrigerate leftovers