Description
Breadcrumbs were born so as not to waste stale bread: dried and grated, it becomes a precious ingredient. In southern Italy, where cheese was once a luxury, "muddica" toasted in a pan with oil and garlic took its place on pasta: hence Sicilian pasta "ca' muddica".
I use it to top oven-baked vegetables, to coat plant-based fritters and, toasted until golden and crunchy, to finish pasta dishes. Homemade from good bread it tastes completely different: just let the bread dry out and blend it.
I use it to top oven-baked vegetables, to coat plant-based fritters and, toasted until golden and crunchy, to finish pasta dishes. Homemade from good bread it tastes completely different: just let the bread dry out and blend it.
