These crumbs are essential in Caponata di Verdure but make a wonderful addition to any tossed salad. We like to sprinkle them on blanched broccoli that has been sautéed with garlic in olive oil. We also love to toss them into pasta. Two of my favorites are orecchiette with broccoli, onions, garlic, and toasted bread crumbs, and orecchiette with steamed clams, garlic, onions, greens, and toasted bread crumbs.
Process the bread with pulses in a food processor to coarse crumbs. Spread the crumbs on a baking sheet. Stir the salt and pepper into the butter or oil and drizzle it over the bread.
© 1998 Joyce Goldstein. All rights reserved.