Italian Flavored Bread Crumbs

Italian Flavored Bread Crumbs

OK, I hear you say, is this really necessary? Well I think it is. For a really authentic taste of Italy it is. Now you have the recipe use it on almost any thing you can think of frying. Fish, chicken and vegetables even cheese.

Italian Flavored Bread Crumbs
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Italian Flavored Bread Crumbs - OK I hear you say, is this really necessary? Well I think it is. For a really authentic taste of Italy it is. Now you have the recipe use it on almost any thing you can think of frying. Fish, chicken and vegetables even cheese.
Prep Time
15 minutes
Prep Time
15 minutes
Italian Flavored Bread Crumbs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Italian Flavored Bread Crumbs - OK I hear you say, is this really necessary? Well I think it is. For a really authentic taste of Italy it is. Now you have the recipe use it on almost any thing you can think of frying. Fish, chicken and vegetables even cheese.
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
Servings: 4 dl approx.
Units:
Instructions
  1. Place all the ingredients into a large bowl and mix well. Use within a week. Store in the refrigerator in a tightly closed glass or plastic container.
Recipe Notes

OK I hear you say, is this really necessary? Well I think it is. For a really authentic taste of Italy it is. Now you have the recipe use it on almost any thing you can think of frying. Fish, chicken and vegetables.

Never throw away stale bread! I buy a large loaf of Italian country bread sliced almost every week for sandwiches and I have the ends and often several slices that are not used. Even use eaten toast and what we call here skorpor made from white bread rolls. So I collect for several weeks drying out old bread on the counter or in the oven and save it in plastic bags. When I have nothing special to do I throw it all in the food processor and process it for later use. Plain bread crumbs keep for several months in a plastic container. I process it rather coarsely because I think you get things a bit crispier. If I need them finer for something special, I just pour it out on the counter and use my rolling pin to crush it more finely. Some recipes call for white bread crumbs but I just ignore those unless it is for fish.

We all know that I can be a rather generous fellow but there is something in me that simply won't let me buy bread crumbs. (it's my cheap side)  Should I really pay some company that makes bread for what they sweep up off the floor and put in a box?

"Panko" is something special. They are Japanese bread crumbs that really make fried foods extra crisp and they are widely available here. But then again they are not your average dried bread crumbs in a box and I wouldn't try to Italianate them either.

Try breaded asparagus or stuff this mixture into artichokes and bake in the oven or breaded fried eggplant slices (aubergine).

This is particularly good for chicken breasts, chicken filets and some more flavorsome pieces of fish. It is really good for pan fried squid (bläckfisk).

We unfortunately do not have any pre packed Italian flavored bread crumbs here in Sweden that I know of but you won't really need them once you get used to using these.

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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

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