Best 2 Fresh Bread Crumbs Recipes

**Breadcrumbs: A Versatile Ingredient for Culinary Creations**

Breadcrumbs, the humble yet versatile ingredient, have been a staple in kitchens worldwide for centuries. Made from dried and pulverized bread, breadcrumbs add texture, flavor, and binding properties to a wide variety of dishes. From crispy coatings for fried foods to hearty meatballs and flavorful stuffings, breadcrumbs play a crucial role in culinary creations.

This article presents a collection of recipes that showcase the diverse applications of breadcrumbs. Discover how to make fresh breadcrumbs from scratch using simple ingredients and techniques. Explore delectable recipes that utilize breadcrumbs as a key component, such as crispy chicken parmesan, succulent meatballs in tangy tomato sauce, and flavorful breadcrumb-stuffed mushrooms.

Whether you're a seasoned chef or a home cook looking to expand your culinary repertoire, these recipes will inspire you to unleash the potential of breadcrumbs in your kitchen. From classic dishes with a modern twist to innovative creations that push the boundaries of flavor, this collection offers something for every taste and skill level.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH BREAD CRUMBS

Fresh Bread Crumbs image

This recipe for bread crumbs is adapted from the February 2004 issue of Martha Stewart Living.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes about 2 1/4 cups

Number Of Ingredients 8

Ingredients

1 loaf (8 ounces) day-old bread, crusts removed and bread cut into 1-inch cubes (about 5 cups)
Coarse salt and freshly ground pepper
3 tablespoons finely grated lemon zest (from about 2 lemons), optional
5 tablespoons finely chopped fresh sage, optional
3 1/2 tablespoons finely chopped fresh oregano, or 1 teaspoon dried optional
3/4 cup finely grated Parmesan cheese, optional
3 1/2 tablespoons finely chopped fresh parsley, or 1 teaspoon dried optional
3 tablespoons very finely chopped garlic, optional

Steps:

Working in two batches, pulse bread cubes in a food processor to fine crumbs; transfer to a medium bowl.
To make plain breadcrumbs, stir in 1 1/2 tablespoons coarse salt and season with pepper. To make lemon-sage breadcrumbs, stir in 1 1/2 tablespoons coarse salt, lemon zest, and sage; season with pepper. To make parmesan-oregano breadcrumbs, stir in 1 tablespoon salt, oregano, and parmesan cheese; season with pepper. To make garlic-parsley breadcrumbs, stir in 1 1/2 tablespoons salt, parsley, and garlic; season with pepper.

BROCCOLI RABE WITH FRESH BREAD CRUMBS AND SPAGHETTI RECIPE - (4.5/5)

Broccoli Rabe with Fresh Bread Crumbs and Spaghetti Recipe - (4.5/5) image

Provided by ladygourmet

Number Of Ingredients 18

Ingredients

For the Fresh Bread Crumbs:
2 bunches of fresh broccoli - cut about 1 inch off stems
Fresh lemon - quartered
6 About 6 cloves of garlic - chopped
1/2 tsp. red pepper flakes
1/4 tsp. salt
1 cup chicken broth
2 tablespoons olive oil
1 lb. favorite spaghetti
Fresh Romano or Parmesan cheese for grating
Approximately 1/4 - 1/2 loaf of hard Italian bread - cubed
2 cloves of garlic
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
1/4 tsp. black pepper
1/4 tsp. paprika
1 inch piece of fresh Romano or Parmesan cheese
2 tablespoons olive oil

Steps:

Bring a large pot of salted water with a wedge or two of lemon to a boil. Add the broccoli rabe to simmer for about five minutes; until the stems become tender. Drain the water and set aside the broccoli rabe. Heat a large frying pan with the olive oil; add the chopped garlic, wedge of lemon, red pepper flakes, salt and black pepper and the broccoli rabe and sauté on low while preparing the spaghetti; do not burn the garlic. Add the cup of chicken broth to the pan and simmer on low. Prepare the spaghetti as directed. In a food processor add the cubed bread and all of the other ingredients. Process until bread crumbs are formed. Heat a large frying pan with the olive oil and add the bread crumbs to get a slight golden color and crispness. In a serving platter drizzle a little olive oil. Add the spaghetti and toss. Top with the broccoli rabe and the fresh the bread crumbs and toss. Grate the fresh Romano or Parmesan and add dashes of red pepper flakes. Toss with fresh lemon wedges.

Tips:

Use fresh bread: Stale bread will result in dry, crumbly breadcrumbs. Day-old bread is ideal.
Trim the crusts: The crusts can be tough and chewy, so it's best to remove them before making breadcrumbs.
Use a food processor or blender: This is the easiest way to make breadcrumbs. Just pulse the bread until it reaches the desired consistency.
Control the consistency: You can make fine or coarse breadcrumbs, depending on your preference. Just pulse the bread for a shorter or longer time.
Toast the breadcrumbs: Toasted breadcrumbs have a richer flavor and are great for adding texture to dishes.
Store the breadcrumbs: Breadcrumbs can be stored in an airtight container at room temperature for up to a week, or in the freezer for up to 3 months.

Conclusion:

Fresh breadcrumbs are a versatile ingredient that can be used in a variety of dishes. They can be used to thicken soups and stews, add texture to casseroles and meatloaf, or make crispy coatings for fried foods. With a few simple tips, you can easily make your own fresh breadcrumbs at home. So next time you have some leftover bread, don't throw it away! Turn it into delicious breadcrumbs and enjoy them in your favorite recipes.