0.3 loaf of rustic bread fresh white good ( or day-old)
Equipment
frying pan
paper towels
Directions
Don't worry aboutmaking the crumbsuniform; there'smore texturalgoodness to behad when thecrumb size varies.Tear about 1/4 of agood loaf of rusticwhite bread (freshor day-old) untilyou've got 2 cups1" crustless breadcrumbs.Pulse ina food processoruntil crumbs arecoarse. Toastcrumbs in about 3tablespoons olive oil ina large skillet overmedium-high heat,tossing frequently,until crunchy andgolden brown,about 5 minutes.Season with koshersalt and let cool ona paper towel-linedplate. DO AHEAD:Breadcrumbs can bemade 1 day ahead.Store airtight atroom temperature.
