New This Month

Breadcrumbs

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

Ingredients

  • 6 cups cubed country-style white bread

Directions

  1. 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.

Reviews Add a comment