Revolution of Breadcrumb

One of the greatest lessons I learned from cooking with my Nonna over the years is that Italians have a way of turning something humble into something extraordinary. Wheat and water become pasta. Milk, time & terroir become Parmigiano-Reggiano cheese. Grapes and patience become a luscious and juicy bottle of Barolo. The same is true for breadcrumbs; in my Nonna’s kitchen, I learned you can revolutionize them into something truly spectacular. Dry old bread can be transformed into juicy meatballs, crispy arancini, or a cozy and comforting ribolatta. Of all of the ways I’ve learned how to use breadcrumbs, toasted to perfection to finish pasta is my very favorite. On top of al dente pasta, the beautifully toasted breadcrumbs add a lovely texture and pop of flavor thanks to the herbs and olive oil used to toast them.