Homemade Breadcrumbs with Garlic from Super-Italian

"A better name for these might be fairy dust, because sprinkling a pinch or two on virtually anything just makes it sing. I shower them on soups, salads, and pastas when I want to add some crunch and bit of oomph in the flavor department, but they are great on any kind of baked dish, from gratins to fish fillets, and they make an outstanding breading or stuffing. Once you've got a batch on hand, see if you don't find yourself reaching for the jar daily. They are just that good."

- Giada De Laurentiis

These homemade breadcrumbs are the nutritional powerhouse you'll want to use and hang onto. Check out Giada's list of superfoods below and make an impact right away with these garlicky breadcrumbs.

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Super-Italian

This garlicky breadcrumbs recipe comes from Super-Italian: More Than 110 Indulgent Recipes Using Italy's Healthiest Foods by Giada De Laurentiis.

The foods on the list that follows are my secret weapons for boosting the nutrition of everything I cook, and you will see them popping up often in the recipes. As I noted earlier, the ingredients that make my list are not only good for you, they also make things taste better, so that eating the things you know you should eat - lean proteins, seasonal fruits and vegetables, unprocessed and unrefined grains - is that much more pleasurable. These are the ingredients that I rely on to make every meal I make nutritionally dense, supportive of my health, and incredibly delicious.

• Olives and Olive Oil
• Beans and Legumes
• Cruciferous Vegetables
• small fish
• mushrooms
• garlic
• nuts
• capers
• chiles
• vinegar
• citrus
• herbs
• eggs
• tomatoes
• la dolce vita

How to Make Homemade Breadcrumbs

Ingredients

• oil - extra-virgin olive oil
• garlic
• red pepper flakes
• anchovy filets
• bread crumbs - this garlicky breadcrumbs recipe calls for panko breadcrumbs
• lemon - 1 large lemon or 2 medium lemons are needed for the lemon zest
• salt - kosher salt is recommended

Equipment

• prep bowls
• butcher block
• santoku knife
• measuring spoon
• wooden spoon
• box grater, paddle grater, or microplane
• enameled cast iron skillet
• salt tiger (optional)

Smash & Peel the Garlic

Wash your hands with soap and water. Use a knife and a cutting board to smash and peel the garlic.

Heat the Oil & Garlic

Use a measuring spoon to add the oil to the skillet. Heat the oil and garlic together over medium heat. Stir until the garlic is golden-brown, about 3 to 4 minutes. Use a spatula or spoonula to press down on the garlic for a minute. Discard the garlic.

Add the Pepper Flakes & Anchovies

Use a measuring spoon to add the red pepper flakes to the pan. Add the anchovy fillets. Mash the anchovies while they cook until they are completely melted into the oil.

Add the Panko

Use a kitchen scale or estimation to weigh the panko breadcrumbs. Add them to the pan. Stir occasionally and then more frequently for 5 minutes, or until they are golden brown. Remove the pan from heat and turn off the stove when finished.

Stir in the Lemon Zest & Salt

Use a grater to zest the lemon into the breadcrumb mixture. Add the salt. Use a spatula to combine the ingredients.

Cool & Store

Transfer the ingredients to a plate or bowl. Once cooled, transfer to a jar with a tight-fitting lid or use the garlicky breadcrumbs right away.