Breadcrumbs

The breadcrumbs can be dry grated or sautéed in the oven, and it is perfect for breading and gratinating meat, fish and vegetables.

Breadcrumbs

Breadcrumbs are the fundamental ingredient for gratinating and breading all kinds of recipes: from frying meat such as fried chicken to all other gratinated dishes, such as stuffed vegetables.

This ingredient can be obtained in two ways, which correspond to the two main types of breadcrumbs:

  • the white breadcrumbs are made by grating dry and hard bread, sieving it and then leaving it to dry a little longer. It is the most suitable type of breadcrumbs for frying and has a very short shelf life;
  • the golden breadcrumbs are made in the same way, or even by pounding the dry bread, but then passing it again in the oven. In this way it keeps longer and takes on the golden color that distinguishes it, it is suitable for gratinating.

Nutritional values ​​of breadcrumbs

Breadcrumbs can also be purchased at the supermarket, but in a much more convenient and sustainable way they can be made at home from leftovers of bread and breadsticks: however, it is necessary to pay attention to the type of base that is used to prepare it, because if it is ingredients seasoned or with particular elements, the nutritional values ​​and the caloric content can vary considerably.

On average, 100 grams of breadcrumbs contain 395 kcal and is not suitable for consumption by those suffering from celiac disease as it derives from soft wheat flour products. Those who want a gluten-free alternative can buy the replacement breadcrumbs made with corn starch and rice flour.

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