Wednesday, December 29, 2010

Pan Grattato

One of the great tricks of Italian cooking, is fried breadcrumbs seasoned with spices. Sounds ordinary but it adds both a crunchy texture, as well as acts as a flavor carrier. It allows you to gussy up the simplest of dishes, and make them exotic.

The idea is simple enough. Breadcrumbs are neutral in taste, and yet they absorb flavors. They also turn crunchy when pan-fried in butter or oil.

The variations are endless as you might assume. It's best to make them in small batches, and they will last for about a few weeks kept in an air-tight container.

Spaghetti with Clams (topped with anchovy-red-chilly pangrattato.)

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