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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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My Mother's Chicken and Potatoes
In my family, favorite dishes are always being ...
 
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lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Breadcrumbs
Breadcrumbs are so easy to make; just give your dried old bread a whirl in the food processor, and pre...
 
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Lidia in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao " and...
 
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
 
Lidia in Ohio
Lidia will be visiting the local Public Television stations in Cincinnati and Dayton Ohio this week."  For more information on...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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October 30, 2014
Breadcrumbs

Breadcrumbs are so easy to make; just give your dried old bread a whirl in the food processor, and presto—you have a very versatile and usable product in your kitchen. They can be used for frying, thrown into a sauce to add density if needed, added to roasting meat in the oven to make the gravy creamier, tossed in with a stuffing, or even used for the bottom of a sweet pie to absorb any extra juices. I often use a mixture of breadcrumbs and grated Grana Padano cheese on my poultry cutlets for my grandchildren, but instead of frying, I allow them to bake until crispy in the oven. The kids like the extra kick of flavor by adding the cheese to the breadcrumbs. We use cheese, but you could use any other ingredient your family particularly likes. When I make my breadcrumbs I do not preseason them; I add fresh herbs or spices as I am cooking the dish they will be used for. At my house, we always save old bread and allow it to dry out. If you are in a hurry you can dry the bread in your oven a bit. The loaves can then be gently grated on a box grater and stored in an airtight container. Not only will these be some of the best breadcrumbs you can find, but it will also be an efficient way to minimize food waste.