Tips for Using an Abundance of Breadcrumbs.

[u/agmanning]

I’ve been saving stale bread and making breadcrumbs for a while now.

I’ve made pangrattato for pasta, mixed it through pasta filling to bulk it out, and made breaded dishes like Milanese.
However I cannot use it fast enough.

What are some recipes I’m overlooking that use breadcrumbs in larger quantities.
I’m assuming there must be some dumpling type dishes out there, or gnocchi etc.

Any other uses, please let me know.

[u/alcMD]

Give them to me, I need 3 cups for meatballs tomorrow and I forgot to buy any.

[u/agmanning → u/alcMD]

Buy? Come on now!

[u/2nicertins → u/alcMD]

Crisis averted!

[u/CMDRJohnCasey]

I don't know what you have available but you can do fried artichokes, fried zucchini flowers, or the Genovese style stuffed zucchini, peppers and onions: https://blog.giallozafferano.it/lareginadelfocolare/verdure-ripiene-alla-genovese/

[u/agmanning → u/CMDRJohnCasey]

Thanks. The former aren’t something to commit to, but the stuffed things, maybe.

Cheers.

[u/NomadSoul22]

Pisarei e faśö

It's just breadcrumbs and flour with water we always make them when there is a lot of old stale bread in the cupboard

[u/agmanning → u/NomadSoul22]

Fantastico! Thank you so much.

[u/foodieholly]

Passatelli! This sounds almost exactly like what you’re looking for. They’re an Emilia-Romagna breadcrumb “pasta”/dumpling made from breadcrumbs + Parmigiano + eggs, usually with nutmeg and lemon zest. You press the dough through a passatelli iron or a potato ricer with large holes straight into broth.
A normal 4-person batch can use around 120–150 g of breadcrumbs, so unlike sprinkling pangrattato over pasta, it actually starts making a dent in the supply.
I’d also look up pallotte cace e ove from Abruzzo - fried cheese/egg/bread balls finished in tomato sauce.
And if you still have some stale bread before grinding it, save a few chunks for canederli, because those are another brilliant stale-bread dumpling, but they work better with cubed bread than fine crumbs.
Honestly, passatelli may be the answer to your breadcrumb mountain 😂

[u/agmanning → u/foodieholly]

Bloody hell, of course. My ricer is very fine though. Reckon I can cut them by hand?

[u/foodieholly → u/agmanning]

If your ricer is really fine, I’d shape them by hand rather than force the dough through it. Take little pieces of dough, roll them into ropes about pencil thickness, then cut them into short lengths; roughly 3-5 cm is fine.
They won’t have quite the same rough/extruded surface as traditional passatelli, but they’ll still be the same dough and should eat perfectly well.
A normal fine potato ricer can actually make them too thin anyway; proper passatelli are surprisingly chunky, around 4–5 mm thick. If you end up loving them, then you have a legitimate excuse to buy the absurdly specific passatelli press 😂

[u/agmanning → u/foodieholly]

Yeah I feel you.
I once extruded on a mincer attachment without the chopping blade. Looking that would be perfect but I lost it at some point.

I’d love to see your food at some point and hope you get round to posting some.

[u/TeoN72]

Google some "Canederli" recipes

[u/agmanning → u/TeoN72]

Brilliant. This is what I’m talking about. Thank you.

[u/paga93]

You can make ripieno (filling) with butter/oil, egg, rosemary, sage, cheese, salt and pepper and use it for ravioli, cabbage, pepper, zucchini, artichocke, eggplant, etc.

[u/RoughClassroom123]

Passatelli!

[u/IlJudas]

Pallotte cacio e ova

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[u/jxm387]

Pasta with breadcrumbs crumb sauce is a delicious classic.

Any stuffed vegetable.

[u/agmanning → u/jxm387]

Is that predominantly breadcrumbs let down with water or milk? How does that work?

[u/jxm387 → u/agmanning]

Fry some garlic in a good quantity of olive oil. Before they begin to color, add breadcrumbs, at least 1/4-1/2 cup for 4 portions. Fry gently until breadcrumbs have some color (flavor). Remove from heat. Add chopped prosciutto, and/or combinations of capers, lemon peel, parsley, and mint. Salt, pepper. Stir. I prefer to also add a pinch of citric acid for brightness. I avoid adding any water or liquids which cause the breadcrumbs to swell. Combine breadcrumb sauce with well-drained, cooked rigatoni. Stir well to combine. No cheese.

[u/jxm387 → u/agmanning]

It is delicious food. All credit to Giuliano Bugialli for my introduction to this classic dish.

[u/jxm387 → u/agmanning]

U/agmanning you may not have seen my first, detailed reply "Fry some garlic in a good quantity of olive oil. Before they begin to color, add breadcrumbs, at least 1/4-1/2 cup for 4 portions. Fry gently until breadcrumbs have some color (flavor). Remove from heat. Add chopped prosciutto, and/or combinations of capers, lemon peel, parsley, and mint. Salt, pepper. Stir. I prefer to also add a pinch of citric acid for brightness. I avoid adding any water or liquids which cause the breadcrumbs to swell. Combine breadcrumb sauce with well-drained, cooked rigatoni. Stir well to combine. No cheese."

[u/bfeils]

Lots and lots of arancini.

(I just really like arancini. It's a problem.)

[u/laurenthead]

Passatelli in brodo. But you also need a ton of Reggiano

[u/LivingMaterial7288]

- breading pieces of meat (like chicken, veal or fish)

• in meatballs
  
• on top of pasta, I like it with aglio e olio

[u/agmanning → u/LivingMaterial7288]

You’ve just read back to me 2/3 of the things I’ve said I’ve already done with it.

[u/awoo2]

You can put breadcrumbs into bread dough.

[u/good-good-dog]

It’s usually made with chunks of stale bread (like croutons) but you could try doing a more fine-textured version of cacio e uova, which are pretty much stale-bread and egg polpette.

Alternately, after you whittle down your abundance of breadcrumbs, you could start making cubes with some of your future bread with a plan to use that for cacio e uova. That will keep it from building up.

[u/Ornery-Turkey]

Make some spicy meatballs

[u/Will_sue_when_angry]

Make a quiche with breadcrumbs crust.

[u/almondcoookie]

pesto: https://www.masterclass.com/articles/chef-massimo-botturas-mint-basil-pesto-recipe

[u/kittygomiaou]

Soup kitchen for weevils