Good for: a crispy top for any type of bake, a delicious addition to any pasta dish or risotto, a coating for deep fried food, storing in a sterilised jar for instant tastiness.
- 1/3 stale baguette, or the end of a crusty loaf. If using sliced bread, use 2/3 slices including the crust slice.
- One clove of garlic with the skin on
- Olive oil preferably
- A sprig of rosemary
Shove the garlic, rosemary needles, and bread into a food processor. The food processor ensures a fine crumb but chopping by hand also creates a good result. Add enough olive oil to thoroughly coat. Spread the crumbs on a bake and grill, or cook separately on a baking sheet at 180 until crispy.
My review: If you always liked the crispy bits on the edge of the pan, these breadcrumbs are the equivalent of adding caviar to smoked salmon. Formally this is known as ‘paingritata’ or ‘poor mans parmesan’, this is a tip from Jamie Oliver’s 15 minute meals that has to be better known. I’m down for any method of getting this amount of delicious into a pasta dish, especially when all it requires is throwing four ingredients at a machine and pressing ‘blend’.