#parmaggiano

[optikestrav]

Parmiggiano Reggiano

© optikestrav

[madschnell626]

#bettybossi #baking #swissbaking #puffpastry #seasonal #swisspizza #tomatotart #tart #tomatoes #seasonal #fresh #mascarpone #blackolives #herbesdeprovence #anchovis #parmaggiano #sundayfunday (at Miracle Mile, Los Angeles)

[the-cooking-blog]

Parmesan Breadcrumbs

Parmesan is one of my favourite cheese but you have to be careful with it. It's popularity led to a not so nice cheap alternatives which often has not the flavour of real Parmesan. 

I invented this recipe after seeing a lot flavoured breadcrumbs I thought "wait a second I can do that myself". I often use that when I make Risotto and I have some leftovers I make little paties and cover them with these lovely breadcrumbs and fry them golden - for a recipe for Risotto cakes have a look at this video from Laura Vitale.

Some people may say - I only have fresh bread - well I have a top tip for you. Whenever you remove the crust from some bread keep the crust, let it dry and store it in an airtight container until needed. I find the crust makes the best breadcrumbs and that way you don't have to throw them out. 

Ingredients:

50 g dried Bread 3/4 cup of grated Parmesan (fresh if possible)  1/4 tsp Salt 1 tsp dried Oregano

How to do it:

Put the bread into a food processor (I have my lovely small Kenwood, ideal for this recipe) and blitz until they are fine crumbs.

Add the salt, parmesan and oregano. Blitz for another 4-5 seconds and just use like normal breadcrumbs. 

Store in an air tight container in the fridge.