Sunday, September 16, 2007

Afternoon crumbs


An important lesson folks : Don’t waste your day old bread.

Below is a recap from various meals I have both eaten and made in Italy which serve as an overview of different ways you can use breadcrumbs in your cooking.

Traditional Veal Milanese in Milano



Baked Mussels in Lecce



As a Parmesan alternative atop Legane with Ragu in Palermo



As a Parmesan alternative atop a mixed Mushroom pasta in Milano


As a central ingredient in an Alice (Anchovy) Parmesan on the Amalfi Coast



To coat Croquettes of different varieties before frying in Rome.


Dusted on grilled Gamberoni in Lecce



Lightly grilled breaded calamari in a salad in Rome

2 comments:

diego said...

thanks for all of the wonderful information on good old bread crumbs... i guess we shouldn't take them for granted...

Jessa said...

who knew?