Tutorial “The Seasoned Breadcrumbs Sicilian Style”
During the Bourbon times, the people of the 2 Sicilies were reduced to poverty, so housewives started to use Sicilian seasoned breadcrumbs or “muddica atturrata,” as it is called in Sicilian dialect, to “stretch” the meals. It thus became an indispensable seasoning in our cuisine.
How can we forget among these the Messinese-style rolls, made from meat, chicken, or fish, the meatballs, pasta with sardines, pasta with broccoli casserole, pasta with fish and “muddica”, cutlets, stuffed sardines, and many others where this element enhances the dish.
This greatly appreciated element is still prepared today as it was centuries ago, with stale bread, baked, whereas remains of bread were used in the past, and it was “caliatu o suli,” meaning they made it crunchy by exposing it to the sun.
Here is the recipe.
You might be interested in recipes with Sicilian Breadcrumbs
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: No cooking
- Cuisine: Regional Italian
- Region: Sicily
- Energy 174.10 (Kcal)
- Carbohydrates 30.16 (g) of which sugars 1.04 (g)
- Proteins 6.36 (g)
- Fat 3.51 (g) of which saturated 1.79 (g)of which unsaturated 0.02 (g)
- Fibers 2.09 (g)
- Sodium 766.85 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 1.1 lbs Stale bread (2 or 3 days old)
- 3.5 oz Pecorino Romano (grated)
- 1 clove Garlic (minced)
- 1.75 oz Parsley (chopped)
- 2 tsp Salt
- Half tsp Black pepper (ground)
Tools
What we need
- Baking tray
- Grater
- Bowl
- Knife
- Cutting board
- Parchment paper
Tutorial Preparation “The Seasoned Breadcrumbs Sicilian Style”
First, you need to choose bread that does not have a very thick crust. It’s better if they are olive oil rolls because it is easier to grate them both by hand and with an electric grater.
If you want a very fine texture, do this:
Cut it into slices about 1/4 inch thick, and place it on a baking tray with parchment paper.
Preheat the oven to 300°F for at least 15 minutes. As soon as the bread colors like when you make bruschetta, turn off the oven and let it cool with the door open.
If you prefer coarser breadcrumbs, do not bake the bread, but put it in the refrigerator for 3 days and then grate it by hand or with an electric grater.
The breadcrumbs texture should not be too fine but slightly coarse.
Start adding: the ground black pepper,
a nice bunch of finely chopped parsley,
The grated Pecorino Romano. Over time this has been completely or partially replaced with Parmigiano Reggiano or Grana Padano.
I continue to make it the old-fashioned way because it enriches the flavor in dishes more.
Finely chopped garlic and salt.
Mix everything together.
And here it is ready, “The Seasoned Breadcrumbs Sicilian Style,” an indispensable element for our cuisine.
Place the garlic and parsley in the mixing bowl and chop for 8 seconds at speed 8.
Gather with the spatula and if the chop is not fine enough you can try again.
Gather everything and transfer the mixture to a bowl.
Without washing the mixing bowl, chop the cheese cut into cubes and chop for 5 seconds at speed 8. Gather with the spatula and repeat the operation until the texture is fine enough.
Proceed with the breadcrumbs, without washing the mixing bowl.
Place the crispy bread in the mixing bowl in pieces of 1 or 1.5 inches a little at a time. Activate the Bimby for 10 seconds at speed 5. Gather with the spatula and continue until you have finished all the bread.
Now add the rest of the ingredients we set aside to the grated bread in the mixing bowl and mix everything for 10 seconds at speed 8. You will notice that with the Bimby, the breadcrumbs will turn green due to the power of the chopping ability of our machine.
Storage
Tutorial “The Seasoned Breadcrumbs Sicilian Style”, You can prepare a good amount and store it for 7 days in the fridge or even 3 months in the freezer.
Tutorial “The Seasoned Breadcrumbs Sicilian Style
Can I make it with other types of bread?
Yes, with all types of different flours for those with intolerances or diabetes.
