Black Breadcrumbs

Ingredients

  • 100 g ( oz) fresh crustless white sourdough bread
  • 16 g ( oz) squid ink

Method

Preheat the oven to 80°C (176°F). Blitz the bread in a food processor until coarse crumbs form, add the squid ink and blitz again. Place in the oven for 30 minutes or until dry and crisp. Cool to room temperature and pound using a mortar and pestle until fine.

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