This breadcrumb recipe is courtesy of chefs Pino Luongo and Mark Straussman, and is used to make their delicious Linguine with Zucchini, Garlic, Black Olives, and Toasted Breadcrumbs.
- Yield: Makes 3 cups
Source: The Martha Stewart Show, May Spring 2008
- 6 cups cubed country-style white bread
Preheat oven to 350 degrees. Spread bread cubes in an even layer on a baking sheet. Toast bread, stirring occasionally, until golden, 12 to 15 minutes. Let cool before transferring to a food processor. Pulse bread until fine crumbs form. Freeze any extra breadcrumbs in an airtight container.