Chop up your herbs and set them aside.
Take your leftover bread and give it a whirl in the food processor until it's all broken up. This time I used plain ole' sandwich bread, but I have also used fancier varieties that produced a lovely result.
Put your bread in a large sauce pan and saute them over low-medium heat with a healthy drizzle of olive oil.
Add your herbs, a handful of grated Parmesan cheese, salt and pepper.
Stir and turn the breadcrumbs until they are all nice and toasty. You want them to be all the way crunchy... because that's how breadcrumbs are supposed to be. Let them get golden brown... to the point where they are almost burned.
Once you achieve that beautiful golden color, turn off the heat and let them cool. Put them in a leftover yogurt tub that you've rinsed out, tie a pretty ribbon around it, and take it to your momma and say THANK YOU!
Or just use them for your own purposes. I love to put breadcrumbs in pasta...
Atop macaroni and cheese...
Roast them with shrimp, lemon, and garlic....
And use them to coat olive-oil-soaked-zucchini and bake the in the oven to make "fried" zucchini. Oh! I think I have a picture of that!
Yes. Here it is. The breadcrumbs are featured in the roasted shrimp and roasted zucchini. Yum.
WILLY BOY!he looks so....distressed(as always) willys such a girl!
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