I use breadcrumbs in so many recipes, and I like them flavoured with garlic, basil and parmesan. So I prepare a large quantity and have them ready in the freezer. It saves me a lot of time.
Course Bread
Cuisine Italian
Keyword breadcrumbs, Italian breadcrumbs, Parmesan breadcrumbs
Cut the Parmesan cheese into chunks so they fit into the housing of the shredder
Grate the Parmesan with the shredder
Place it into a large freezer bag
Remove the excess air, tight the top, and freeze it
Grating the breadcrumbs
Peel the garlic clove and place it inside the shredder housing
Wash and dry the fresh basil or parsley leaves and remove the stems
Place them inside the housing
Cut the bread into sticks that fit the housing
Grate the bread pushing the herbs into a large bowl
Once all the bread is grated, add the Parmesan cheese
Mix them to distribute the flavor uniformly
Remove the excess air, tight the top, and freeze it
Video
Notes
The best bread for bread crumbs is white bread like baguettes, ciabatta, rosetta, michetta
Do not use bread seasoned with herbs, sandwiched sliced bread or sweet bread like brioche hamburger or hot dog rolls
If you don't have stale bread, you can buy a baguette and leave it to dry for 2 days
If you need it the same day, cut it into smaller pieces and dry it in the oven at 300 F - 150 C for 30 minutes to one hour. It should not be toasted but dried
Use fresh herbs, not dried
You can use plain breadcrumbs for deep fry coating
Remove the excess air, tight the top, and freeze it
For a few days, you can store the fresh bread crumbs in the fridge in an airtight container.
You can also store them in the freezer for a few months in a large freezer-friendly bag.
As the bread crumbs do not solidify, you can defrost only the bread crumbs you need for your recipe.
Once defrosted, you cannot freeze them again.
Keep them in the fridge and use them within a few days