home or Register


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.
 
more about lidia ›




Tuna, Capers, and Warm Potato Salad
Pantelleria is an island half-way between Sicil...
 
see all
lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
see all lidia's videos ›


see all of lidia's photos ›


Dry Toasted Bread Crumbs
Golden brown bread crumbs make a nice finishing touch for pasta dishes, a light counterpoint of textur...
 
see previous tips ›
see next tips ›


Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th with a display of...
 
Lidia on The Talk
Lidia will be appearing on The Talk today December 8th preparing a hearty meal that is perfect for the holidays. Be sure to check...
 
Book Signing at Eataly NY
Lidia will be hosting a book signing of Lidia's Commonsense Italian Cooking"on Tuesday December 9th from 5 to 7p.m. at Eataly...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
March 30, 2014
Dry Toasted Bread Crumbs

Golden brown bread crumbs make a nice finishing touch for pasta dishes, a light counterpoint of texture, taste, and color. Start with ordinary dried crumbs that have some larger bits in them, rather than crumbs that have been ground and sieved into a fine powder. To toast, put the crumbs you need (1/2 cup or so for most pasta dishes) in a small dry skillet and set over medium heat. Keep tossing or stirring the crumbs, in a minute or so, they will start to color. Lower the heat if they’re browning too fast, and keep tossing until the crumbs are getting fairly close to the color you like. Remove the skillet from the heat, and toss while the residual heat colors the crumbs the deep golden shade you like, and then turn them out of the pan. If you toast them completely and leave them in the skillet, they will get too dark or even burn.