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Article: CRUMB AND CRUMBER JAPANESES CUISINE ISN'T KNOWN FOR ITS BREAD, BUT PANKO BREAD CRUMBS HAVE LOCAL CHEFS GOING TO PIECES.
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- November 13, 2005
- Author:
CopyrightCopyright 2005 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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Not too long ago, "if you wanted good bread crumbs, you'd have to
make your own," says Gabriel Frasca, executive chef at Spire in
Boston. "But panko is better." In a restaurant scene that normally
eschews the pre-made and convenient in favor of fresh, difficult-to-
find ingredients, local chefs seem to be uniformly crazy about easy,
packaged panko - bread crumbs made the Japanese way.
Frasca uses panko as a vehicle for frying in several dishes, but
most notably in his interpretation of the classic French salade
frisee aux lardons. His version is made with frisee lettuce, truffle-
infused vinaigrette, Serrano ham, spiced cashews, and a poached egg
that is cooked a second time - it's coated ...