Creating your own crispy Italian breadcrumbs at home is not only easy, but it also adds an authentic, delicious crunch to your favorite dishes. Skip the store-bought versions filled with additives and go for these fresh, flavourful crumbs that are perfect for elevating everything from pasta to salads. With just a few ingredients, you'll have a batch of golden, crispy breadcrumbs that can be stored for multiple uses. Ready to get creative in the kitchen? Here are some tasty ways to use your homemade breadcrumbs:
Sprinkle over pasta dishes like spaghetti aglio e olio, carbonara, or baked pasta dishes for added crunch and flavor.
Top dishes such as mac and cheese or creamy baked vegetables to bring an irresistible crispy layer.
Add a finishing touch to roasted vegetables like Brussels sprouts, broccoli, or zucchini for a textural boost.
Use as a crust for chicken, fish, or pork, giving a perfectly crisp Italian flavor to your proteins.
Garnish creamy soups like tomato basil or pumpkin for a delightful contrast in textures.
Toss into salads for an extra layer of crunch that complements fresh greens and dressings.
These Italian breadcrumbs will become your new favorite kitchen staple!
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Need
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 4 fresh sage leaves
- fresh rosemary the leaves of 3 sprigs
- 100 Grams panko breadcrumbs
- 60 Grams Crispy Fried Shallots
- small handful flat leaf parsley leaves
- fresh thyme leaves of 3 sprigs BUY
- 2 Teaspoons garlic powder
- good pinch pink salt flakes BUY
Do
- 1
Heat EVOO in a hot pan and add sage and rosemary until starting to crisp. Remove leaves and crumble them into a large bowl. Leave remaining EVOO in the pan.
- 2
Add the panko to hot pan and cook, stirring for a few minutes until starting to brown and crisp up. Add to the bowl with the herbs.
- 3
Add all remaining ingredients to the bowl and stir well.
- 4
Sprinkle on any dish that could use a crispy, crunchy topping.
- 5
Freeze in ziploc bags to preserve freshness, these will last up to 6 months.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
