Uses:

Assembling the recipe:

OK I hear you say, is this really necessary? Well I think it is. For a really authentic taste of Italy it is. Now you have the recipe use it on almost any thing you can think of frying. Fish, chicken and vegetables.

Never throw away stale bread! I buy a large loaf of Italian country bread sliced almost every week for sandwiches and I have the ends and often several slices that are not used. Even use eaten toast and what we call here skorpor made from white bread rolls. So I collect for several weeks drying out old bread on the counter or in the oven and save it in plastic bags. When I have nothing special to do I throw it all in the food processor and process it for later use. Plain bread crumbs keep for several months in a plastic container. I process it rather coarsely because I think you get things a bit crispier. If I need them finer for something special, I just pour it out on the counter and use my rolling pin to crush it more finely. Some recipes call for white bread crumbs but I just ignore those unless it is for fish.

We all know that I can be a rather generous fellow but there is something in me that simply won't let me buy bread crumbs. (it's my cheap side) Should I really pay some company that makes bread for what they sweep up off the floor and put in a box?

"Panko" is something special. They are Japanese bread crumbs that really make fried foods extra crisp but they are not widely available here yet. But then again they are not your average dried bread crumbs in a box.

Try breaded asparagus or stuff this mixture into artichokes and bake in the oven or breaded fried eggplant slices (aubergine).

This is particularly good for chicken breasts, chicken filets and some more flavorsome pieces of fish. It is really good for pan fried squid (bläckfisk).

We unfortunately do not have any pre packed italian flavored bread crumbs here in Sweden that I know of but you won't really need them once you get used to using these.