Bread and Breadcrumbs — Pan y Pan Rallado

The traditional Spanish bread is crusty on the outside and has a moist, dense interior. Sourdough bread is enjoyed but never used in cooking. Two-day-old bread and breadcrumbs, however, are used a lot. When using breadcrumbs to thicken a sauce or make a soup, you can use stale pasta dura — those big, round and dry Italian loaves. They can be bought in most good delicatessens, Italian bakeries and some good supermarkets. Bread labelled ‘pasta dura’ from high street franchise bakers just doesn’t cut the mustard. If you can’t find pasta dura, substitute with another firm crusty bread.