Breadcrumb toppers are an easy shortcut and flavor booster to a variety of pasta dishes.
February 08, 2013
1 of 7Photo: Randy Mayor
Pulse 2 ounces torn baguette in a food processor for coarse crumbs. Pick a flavor and proceed. Makes plain pasta delicious.
First up is Spicy Sausage Breadcrumbs. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 tablespoons Mexican chorizo; cook for 1½ minutes, mashing with a fork. Stir in 3 minced garlic cloves; sauté 1 minute. Add breadcrumbs; cook 3 minutes or until toasted.
Cook 2 bacon slices in a skillet over medium heat until crisp, and remove from pan using a slotted spoon. Crumble. Add the breadcrumbs to drippings in pan; cook 2 minutes or until toasted, stirring frequently. Remove from heat; stir in bacon and 1 tablespoon chopped chives.
Drain 1 teaspoon oil from a can of anchovy fillets. Heat a skillet over medium heat. Add anchovy oil and 2 teaspoons olive oil to pan; swirl. Add 1 minced anchovy fillet to pan; cook for 1 minute. Add minced garlic clove, and cook for 30 seconds. Stir in breadcrumbs and ¼ teaspoon crushed red pepper, and cook for 3 minutes or until toasted, stirring occasionally.
Heat 1 tablespoon canola oil in a skillet over medium-high heat. Add the breadcrumbs, and sauté for 2 minutes. Stir in ¼ cup toasted flaked unsweetened coconut, 2 teaspoons ground Korean chile (gochugaru) or ancho chile powder, and 1/8 teaspoon salt.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 minced garlic cloves; cook 30 seconds. Add breadcrumbs, 1 tablespoon chopped pine nuts, and 1 ounce grated Parmigiano-Reggiano; cook 2 minutes or until toasted, stirring occasionally. Remove from heat; stir in 1/3 cup torn basil.
Combine 1 cup chopped kale, 2 teaspoons olive oil, and 1 garlic clove in a food processor; pulse until minced. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add breadcrumbs, and sauté 1½ minutes. Stir in kale mixture; sauté 30 seconds.
Heat 1½ tablespoons dark sesame oil in a skillet over medium heat. Add breadcrumbs, 2 tablespoons chopped peanuts, and 1 teaspoon lime juice. Cook for 3 minutes or until toasted. Stir in 1/3 cup chopped fresh cilantro.