BREAD AND BREAD CRUMBS

We use traditional crusty, country-style bread, preferably made all or in part with whole meal flour. We save softly stale ends and tuck them in a plastic bag in the freezer. Then, when we have enough, we let the bread thaw, cut it into chunks, and pulse it in the food processor until it’s reduced to coarse crumbs. These can be kept in the freezer and browned in a skillet with a little oil whenever called for to top pastas or thicken sauces. Or they can be turned into the following spicy bread crumbs.