What better way to transform stale sourdough than by making these flavour-packed Italian sourdough breadcrumbs. Olive oily, garlicky, salty, crunchy and perfect for sprinkling on everything!
Recipe inspo
A stale loaf of sourdough is a very rare occurrence in my household. Particularly one that was so incredibly stale that it would’ve unalived a duck About a Boy style. Heartbroken that this beautiful loaf that I’d purchased for too much money from a local artisan bakery was going to go to waste, I couldn’t bear to throw it away.
Enter breadcrumbs.
In the food processor it went. Now I’m not going to lie. I had actually noticed my bread had gone pretty stale and continued to leave it a few more days. Ok maybe a week. This bread was so stale that my food processor had a hard time blitzing the entire thing. So fishing out the chunky bits of (mostly) crust, I resorted to blending the final stubborn bits in my trusty Nutribullet which I swear will blend anything.
So when you do make these, maybe don’t let your bread get quite that stale. Or you could as long as your blender is a trooper as it worked out amazingly for me.
So how did you make these Italian sourdough breadcrumbs?
After blending the bread in every device I owned, onto a baking sheet with olive oil and salt they went and into the oven. When they were nice and crispy out they came and straight into a mix of garlic powder, oregano, lemon zest and parmesan cheese.
You then spread them back out onto the baking tray to cool and it really is that simple to make phenomenal tasting breadcrumbs from scratch! Well worth the blending struggles that you’re not even going to have in the first place as you’re not going to let your bread get that stale. Right?
Now they’re chilling out in the fridge ready to be used in all sorts of recipes. The only problem is that I have to keep Rob, and quite frankly myself, from sneaking a spoonful here and there…
Where can I use these breadcrumbs?
- Sprinkle over my chicken ricotta lemon and spinach pasta
- Roll them into my creamy lemon turkey meatballs
- Toss in a salad with loads of yummy vegetables
- Coat over fish cakes and bake in the oven
- Knead into burgers and chuck on the BBQ
- Straight from the jar with a spoon while your husbands not looking so you don’t have to share
- EVERYWHERE
Looks like I’ll have to buy extra loaves of sourdough to go stale especially for breadcrumbs from now on! Let me know what you’re sprinkling your breadcrumbs on? Drop a comment below, send me a message or tag me at @somethingwithflavour on Instagram.
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Italian sourdough breadcrumbs
- Total Time: 40 minutes
- Yield: approx 420 grams 1x
Description
What better way to transform stale sourdough than by making these flavour-packed Italian sourdough breadcrumbs. Olive oily, garlicky, salty, crunchy and perfect for sprinkling on everything!
Ingredients
- 500 grams stale sourdough bread
- 6 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoons oregano
- 2 teaspoons lemon zest – approx ½ lemon
- 30 grams parmesan cheese, grated
Instructions
- Preheat your oven to 175C.
- Tear up your stale bread into small chunks and pulse in batches in a food processor until they’re the right size.
- Pop into a bowl with the olive oil and salt, toss to combine. Spread in a thin layer onto a large baking tray and bake in the oven for 15-25 minutes until golden brown and crispy.
- While your breadcrumbs are in the oven, combine the garlic powder, oregano, lemon zest and parmesan cheese in a bowl. As soon as the breadcrumbs come out of the oven, add them to the mixture and toss together. Spread back out onto the baking tray to cool completely.
- Use these however you like – sprinkled over pasta dishes, tossed in a salad or rolled into meatballs.
Notes
As the bread I used was incredibly stale, I blitzed it all in my food processor first and then added the stubborn crust pieces into my blender to get these fine enough
Keep in an airtight container for one month in the fridge and up to six months in the freezer
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: per 10g
- Calories: 51
- Sugar: 0.3g
- Sodium: 13.3mg
- Fat: 2.5g
- Carbohydrates: 5.7g
- Fiber: 0.2g
- Protein: 1.2g
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