Buying fine or coarse breadcrumbs, spiced or with herbs for the recipe we are preparing ?many times this question is asked but the answer is simpler if we normally eat bread: let’s make our own breadcrumbs at home. 

In Italian the name is pangrattato that means bread grated by passing the pieces of stale bread on a grater and then drying the crumb obtained in the oven at a low temperature.

Why  do we throw away the leftover bread?

It is very easy to make grated bread at home. If you have old, leftover bread it’s very easy, just put it in a blender and make it more or less fine depending on the recipe you make.

The easiest way   is to use the crumb to make it thin and use it to bread the fries, to thicken sauces or soups  and to use the crust for gratinating or for some pasta dishes .The choice is always very personal.

If the bread we used is already dry, no problem, the breadcrumbs can go directly into an airtight container.

If the bread is still wet, the breadcrumbs can go for 5 minutes in a hot oven at 180C ° and then in the container.

Just be careful not to use seasoned bread or breadsticks for breadcrumbs, because fats are easily spoiled.

At this point your breadcrumbs will be ready and for a few days you can keep it in a glass container or in a paper bag. Remember to store your precious ingredient in a dry environment.

If you have a lot, you can keep it in an airtight container or even freeze it in bags.

To help us even more we can slice the bread on the cutting board that collects the crumbs so we will already have some large breadcrumbs ready and then we can pass it in the machine if we want to finish it. In fact we can use half for ourselves and half for the birds in the yard.

Why not try?

Here some recipes to use your homemade breadcrumbs.

Tuna Fish Roll

Light Spinach Roll

Baked Fennel

Rolled Bell Peppers

Orecchiette with Broccoli

Buon appetito !