Breadcrumbs made in a few seconds with only two ingredients, country bread and chorizo, to sprinkle on your dishes to give a twist to your preparations.
This isn’t actually one of my recipes but is inspired from a friend mine and great food blogger Pascale from C’est moi qui l’ai fait (lit. her blog name means I’m the one who dit it, and it’s one of the oldest food blogs in France).
It’s really a nice idea. It is true that you can season breadcrumbs in many ways. For instance adding fresh parsley or spices in breadcrumbs, may it be industrial breadcrumbs ro japanese panko, or homemade with bread. Or simply mixing and reducing into powder gingerbread. I do that quite often as I have a honey and spices gingerbread we all love (see recipe here).
Here, chorizo is previously roasted in the oven so that it dries a bit (after that you need to leave it on paper towel for a few minutes to absorb any excess of fat). In France, we have mild (doux) and strong (fort) chorizos. I took the soft one. And it’s tastier to use sourdough or country-style bread than white bread or baguette.
Breadcrumbs in those proportions is used as seasoning to sprinkle on preparations. You can store it for a few weeks a closed pot (wait for it to be completely dry before closing it). If you want to use it to pan fry ingredients, increase the amount of bread and reduce the amount of chorizo.
See my scallops with orange sauce recipe using those breadcrumbs.
Preparation time: 5 min
Cooking time: 6-8 mins
Quantity: a small pot
Specific equipment: mixer
50 gr chorizo (not too spicy)
75 gr bread (country bread, sourdough bread…)
Place chorizo in the oven, let it stand on paper towel (to remove fat and cool down) and mix with bread.
Start cutting slices of chorizo and place them on a baking sheet on the oven tray. Put in the oven under the grill. The time depends on your oven and the thickness of chorizo slices. As an indication, here slices of 1/2 cm in the oven heated with the upper grill at 190°C for 6-8 min. Watch out. Chorizo will quickly turn brown but we do not want it to burn!
Then place chorizo slices on paper towel to absorb any excess of fat and let it cool down.
Meanwhile, toast bread so that it isn’t too soft. If so it wouldn’t work well in the mixer.
Finally mix the bread and chorizo together and reducte into powder.