Pearls of Wisdom #4 (Bobby Flay's Smart Pasta Trick)

I guess This falls under the Old Indian Trick. A secret made public.

It never ceases to amaze me the little things that make such a big difference. People ask, “what did you do to this?”. Then they beg for the recipe. Be very careful not to over toast and flaw the flavor.

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Bobby adds in crunchy, crispy breadcrumbs for more texture to whatever pasta dish he’s making. He isn’t just using regular breadcrumbs you might find at the grocery store or just crumbling up some dry bread (please don’t do that). Instead, Bobby mixes butter and olive oil in a skillet, adds chopped and smashed garlic, and also some kosher salt. Then, he adds panko-style breadcrumbs to the oil and toasts them in the skillet until they are a little golden brown . “You want them half and half toasted so that the toasted flavor of the breadcrumbs doesn’t take over,” he explains. Add some lemon zest on top, and voilà!

And that’s not all. He also does this breadcrumb trick with salads. Think of it as a new take on croutons, bacon bits, or roasted chickpeas. “If you’re making a salad and you toss toasted breadcrumbs into like a kale salad, it gives it that nice little crunch instead of those big croutons.

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Looted from:

Google Bobby Flay’s Smart Pasta Trick Kitchn