Friske brødkrummer

Denne opskrift på brødkrummer er tilpasset fra februar 2004-udgaven af Martha Stewart Living.

Kilde: Martha Stewart Show, oktober efterår 2008

Gør omkring 2 1/4 kopper

Udbytte

ingredienser

1 brød (8 ounces) daggamle brød, skorpe fjernet og brød skåret i 1 tommer terninger (ca. 5 kopper)
Groft salt og friskmalet peber
3 spiseskefulde fint revet citronskal (fra ca. 2 citroner), valgfri
5 spiseskefulde finhakket frisk salvie, valgfri
3 1/2 spsk finhakket frisk oregano eller 1 tsk tørret valgfrit
3/4 kop fint revet parmesanost, valgfri
3 1/2 spsk finhakket frisk persille eller 1 tsk tørret valgfri
3 spsk meget finhakket hvidløg, valgfri

1.

Arbejde i to satser, pulsbrødkasser i en fødevareprocessor til fine krummer; overfør til en medium skål.
2.

For at gøre almindelige brødkrummer, rør 1 1/2 spsk groft salt og krydre med peber. For at lave citronsalatpulver, rør 1 1/2 spsk groft salt, citronskal og salvie; sæson med peber. For at lave parmesan-oregano brødkrummer, rør 1 spsk salt, oregano og parmesanost; sæson med peber. For at gøre hvidløg-persille brødsmuler, rør 1 1/2 spsk salt, persille og hvidløg; sæson med peber.

Frys ubrugte brødkrummer i en genlukkelig plastpose i op til en måned.

Kamari
26.04.2023 @ 23:24

This recipe for breadcrumbs is adapted from the February 2004 edition of Martha Stewart Living. Source: Martha Stewart Show, Fall 2008. Makes about 2 1/4 cups. To make these breadcrumbs, you will need 1 (8-ounce) loaf of stale bread, crust removed and bread cut into 1-inch cubes (about 5 cups). You can add coarse salt and freshly ground pepper, 3 tablespoons of finely grated lemon zest (from about 2 lemons), 5 tablespoons of finely chopped fresh sage, 3 1/2 tablespoons of finely chopped fresh oregano or 1 teaspoon of dried, 3/4 cup of finely grated Parmesan cheese, 3 1/2 tablespoons of finely chopped fresh parsley or 1 teaspoon of dried, and 3 tablespoons of very finely chopped garlic. Work in two batches, pulse bread cubes in a food processor until fine crumbs; transfer to a medium bowl. To make plain breadcrumbs, stir in 1 1/2 tablespoons of coarse salt and season with pepper. To make lemon-sage breadcrumbs, stir in 1 1/2 tablespoons of coarse salt, lemon zest, and sage; season with pepper. To make Parmesan-oregano breadcrumbs, stir in 1 tablespoon of salt, oregano, and Parmesan cheese; season with pepper. To make garlic-parsley breadcrumbs, stir in 1 1/2 tablespoons of salt, parsley, and garlic; season with pepper. Freeze unused breadcrumbs in a resealable plastic bag for up to one month.