There is something irresistible about vegetables roasted in the oven and finished with a crisp topping of homemade breadcrumbs, grated cheese, a few seasonings, and fresh herbs. Not the overly fine, factory-ground crumbs that resemble dust, but coarse, flavorful crumbs made from leftover crusty bread and seasoned at home.
Making your own breadcrumbs is a small habit that transforms dishes. I know it sounds picky, but once you make fresh, seasoned crumbs yourself you’ll understand why I’m enthusiastic. Italian cooking values simple, high-quality ingredients; a handful of ripe tomatoes brushed with olive oil and sprinkled with freshly made breadcrumbs becomes an unforgettable side or topping when roasted slowly. Using generic store-bought crumbs gives a very different — and less satisfying — result.
Home breadcrumbs are easy to prepare and keep. I save leftover slices of crusty bread, cut them into roughly 1 1/2-inch cubes, and freeze them. When I need crumbs, I toss the frozen cubes into a food processor with a peeled garlic clove or two, a pinch of salt and pepper, about 1/2 teaspoon of dried Italian seasoning, lemon zest, and half a fresh red chile for a touch of heat. Pulse until you have coarse crumbs.
Then I add about 1/4 cup grated Parmesan, 1/4 cup toasted pine nuts for crunch, and a generous handful of fresh parsley. Pulse just until the parsley is finely chopped — you want green flecks but not a fully green crumb. The result is a versatile topping ideal for breading chicken or pork, or for sprinkling over roasted vegetables as in the photo above. If you prefer, leave out the cheese and toast the crumbs briefly in a skillet with a little olive oil until golden and crisp for a glorified “breadcrumb confetti.”
These seasoned crumbs are excellent on simple pasta dishes too — think spaghetti with garlic, oil, and hot pepper, or pasta tossed with slow-roasted tomatoes. They also make a robust, crunchy coating for fish or seafood. The toasted pine nuts add a pleasant texture and subtle nutty flavor you won’t get from store-bought crumbs. Try making a batch and I’m confident you’ll start making them regularly.
Homemade Breadcrumbs
3 to 4 cups day-old crusty bread cubes (about 1 1/2 inch)
1 to 2 peeled garlic cloves
Salt and freshly ground black pepper to taste
1/2 teaspoon dried Italian seasoning
1/2 fresh (or dried) red chile pepper, optional
Zest from 1 lemon
1/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts
1/3 cup fresh parsley leaves
Place the bread cubes, garlic, salt, pepper, Italian seasoning, lemon zest, and chile pepper in a food processor and pulse until coarse crumbs form. Add the Parmesan, parsley, and pine nuts and pulse just until the parsley and nuts are finely chopped. Use the crumbs to bread meats or, for a vegetable topping, toss with a tablespoon or two of olive oil and sprinkle over vegetables before roasting. Store any unused crumbs in the refrigerator for up to five days.
Simple seasoned homemade breadcrumbs.
Fresh breadcrumbs bring dishes like this chicken to life.
Deborah Mele