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Article: In Italian tradition
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- January 6, 2002
- Author:
CopyrightCopyright 2002 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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In Italian tradition, crumble old bread into your dishes
By LIDIA MATTICCHIO BASTIANICH
Sunday, January 6, 2002
Bread crumbs turn up a lot in my cooking, at home and in my
restaurants; they are an essential ingredient in the Italian culinary
culture, and a good way to recycle old bread.
I use bread crumbs to coat foods before frying or baking them, to
toss into pasta dishes as the "poor man's cheese," to firm up ravioli
fillings, to thicken sauces, and to add a crust to baked and
gratineed food. I even use them in desserts to make a crust for
cheesecakes, as a topping for baked fruit, and to absorb juices in
strudels and tarts that would otherwise seep out and make for a soggy
crust.
Italian ...