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Homemade Bread Crumbs

Makes 2 Cups


¼ cup Filippo Berio Extra-Virgin Olive Oil

3 tablespoons unsalted butter

2 cups bread crumbs

Fine sea salt to taste

Coarsely ground black pepper to taste (optional)


In a skillet, heat the oil and butter and mix well. Add the bread crumbs and stir constantly with a wooden spoon until the crumbs absorb all the oil-butter mixture and are golden brown. Season with salt and pepper if desired, and remove the crumbs to a bowl. When cool, transfer the crumbs to an airtight container and store in the refrigerator. They will keep for several months.

Variation: Add minced fresh herbs such as parsley, oregano, and/or basil to the cooled crumbs. Bread crumbs containing herbs should be used within a week.

Grated cheeses, such as Parmigiano-Reggiano, Pecorino, and Swiss, can also be added to bread crumbs, along with some hot red pepper flakes if you’d like.

This recipe is from WHAT YOU KNEAD by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1997.


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