Toasted Bread Crumb And Butter Sauce Recipes

Steps:

• Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
• Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.

Steps:

• Toast the bread crumbs in a small skillet (see page 93), tossing and stirring them, until they start to color. When they are almost completely browned, drop in 2 tablespoons of butter. Take the pan off the heat, and swirl it to melt the butter and stop the crumbs from darkening further.
• Melt the remaining butter in a big skillet over medium heat; grind pepper in generously.
• Ladle in 1 cup hot pasta water and cook actively for a couple of minutes, reducing the sauce slightly. Keep at low simmer until the pasta is ready.
• Toss cooked pasta and sauce together in the skillet. Off the heat, toss in the cheese and sprinkle the toasted bread crumbs on top of the pasta, just before serving.
• Follow the recipe for Toasted Bread Crumb and Butter Sauce above, but substitute 2 tablespoons poppy seeds for the crumbs. Toast them in the dry pan until they are fragrant, reserve some for topping if you like, then add the butter and swirl them together.
• Toss cooked pasta and sauce together in the skillet. Off the heat, toss in grated cheese and sprinkle the reserved toasted poppy seeds on top, just before serving. This sauce is especially good with Ricotta Ravioli.
• Egg pasta-tagliatelle
• Cornmeal pasta
• Ricotta Ravioli (page 181)
• Potato, Leek, and Bacon Ravioli (page 186)
• A simple pasta such as rigatoni or linguine

Steps:

• Melt butter in a small skillet over medium low heat. As soon as butter is melted and frothy, stir in breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown.
• If using any of the above mentioned variations add to the finshed buttered breadcrumbs.

Steps:

• In a toaster or under a grill, toast the bread slices on both sides until dark brown. Leave to cool, then pulse in a food processor to make rough crumbs.
• Heat half the butter in a saucepan and cook the onion gently for about 10 mins until just starting to brown and turn sticky. Add the bay leaf and thyme, and pour over the milk. Mix in the spices and season with a sprinkling of salt and pepper. Bring to the boil and simmer gently for 5 mins.
• Remove the herbs, then stir in all but a handful of the crumbs and cook over a low heat, simmering gently, until thickened. For a very smooth sauce, blitz with a hand blender in the pan. Can be chilled for up to 2 days or frozen for up to 2 months, then reheated to serve.
• While the sauce simmers, melt the remaining butter in a small frying pan and cook until sizzling and nut-brown. Throw in the remaining crumbs and cook in the butter until really crisp, then turn off the heat.
• Add the cream to the sauce and heat for a few mins more, then tip into a serving dish. Spoon over the crisp crumbs and any remaining nutty butter to serve.

Steps:

• Preheat oven to 350°F.
• Butter both sides of bread slices and arrange in 1 layer on a large baking sheet. Bake in middle of oven, turning over once, until lightly toasted, 15 to 20 minutes. Transfer to a rack to cool.
• Whisk together half-and-half, eggs, sugar, vanilla, and salt until sugar is dissolved. Halve toasted bread slices diagonally and arrange triangles in rows, overlapping slightly, in a buttered 3-quart shallow baking dish.
• Pour custard evenly over toast and let stand 15 minutes.
• Bake pudding in a hot water bath until custard is set 2 to 3 inches from edges but still trembles in center, 50 to 60 minutes. (Custard will continue to set as it cools.) Serve warm.