Italian (or Sicilian) breadcrumbs are easy to make and taste much better than the Italian seasoned breadcrumbs from a can.
These Italian Bread Crumbs can be used in Italian Stuffed Artichokes or whenever you want extra flavor when breading meats or vegetables. And these work great in Italian Meatballs.
Ingredients
- 2 cups bread crumbs*
- 2 tbsp fresh parsley, finely chopped
- 1 cup Parmesan cheese, finely grated
- 2 garlic cloves, finely grated
- Sea salt and black pepper to taste
*My grandma saved the crusts from loaves of white bread by tossing them in a roasting pan stored in the oven where they dried out. When she needed crumbs or filled the pan, she hand-grated the dried crusts on a box grater. If you have stale bread (or want to dry slices in the oven), just pulse them in a food processor. Its fast and efficient. I often use dried, unseasoned breadcrumbs from the store.
Preparation
Combine the breadcrumbs, parsley, parmesan and garlic in a bowl. Season the mixture with salt and pepper to taste and mix everything together.
Storage
Store bread crumbs in an airtight container for up to two weeks. If you need to keep them longer, you can freeze them in a freezer bag for up to two months.
Italian Bread Crumbs
Ingredients
- 2 cups bread crumbs*
- 2 tbsp parsley finely chopped
- 1 cup Parmesan Cheese finely grated
- 2 garlic clothes finely grated
- sea salt and black pepper to taste
Instructions
- Combine the breadcrumbs, parsley, parmesan and garlic in a bowl.
- Season the mixture with salt and pepper to taste and mix everything together.
- Store bread crumbs in an airtight container for up to two weeks. If you need to keep them longer, you can freeze them in a freezer bag for up to two months.
