Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 48

Like chicken bones, prawn shells and vegetable peelings, breadcrumbs are a gift to the cook. They are essentially ‘free’. The crusted end of a dry loaf or the cut-away crusts from Melba toast, once headed for the duck pond in the park, still form the basis of another meal. They can perform a variety of jobs, from making a filling winter pasta dish to becoming a summer salad, spiked with chilli and soaked with olive oil.

There are two ways to make breadcrumbs:

Simply put stale but soft bread into the food processor and whiz. These crumbs can be used for stuffings, bread sauce and meatballs, but if you want to dry them, put them on a baking sheet and place in a moderate oven until golden.

Or – dry out old bread slices and rolls in a moderate oven, then either whiz them in a food processor or put them in a strong, thick plastic bag and crush with a rolling pin.