Seasoned Breadcrumbs
2
- Prep Time5 mins
- Total Time1 hr 5 mins
- Makes2 cups
Photography by Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.
These Seasoned Breadcrumbs add extra flavour and texture to Elena's Tomato Tonnato, a fresh take on the classic vitello tonnato.
Ingredients
1/2 loaf sourdough bread
1/2 cup grated parmesan
1/2 tbsp garlic powder
3/4 tsp mustard powder
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Instructions
Preheat oven to 250F. Trim off any thick part of the crust and cut the bread into 1-in. cubes. Spread the cubes on a baking sheet in a single layer and bake until completely dry but not browned, about 1 hr.
Cool fully, then place in a food processor and pulse into crumbs. You want the crumbs to be roughly the same size—small but not powdery.
In a medium bowl, toss to combine pulsed breadcrumbs, parmesan, garlic powder, mustard powder, salt and pepper. Store in an airtight container at room temperature for up to 3 days.
Plate up
Put these Seasoned Breadcrumbs to use. Get the Elena team's Tomato Tonnato recipe here.
Excerpted from Salad Pizza Wine by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Copyright ©2023 Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Photography by Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.
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