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Bread Crumbs with Cheese and Herbs

Name: Bread Crumbs with Cheese and Herbs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 250g of stale French bread cut into cubes; 200g of grated parmesan cheese; 2 tablespoons butter; 1/4 cup of chopped parsley; 1/4 cup of chopped green onions; 1 teaspoon of minced garlic; Salt to taste; Black pepper to taste

Por

Master Receita Solta

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories430 kcal

Resumo para quem tem pressa

"Comforting oven preparation made with cubes of stale French bread wrapped in browned butter with minced garlic, enriched with grated Parmesan cheese and fresh parsley and chives herbs. Placed in a medium oven at 180°C, they acquire a golden crispy crust with a crunchy and aromatic texture."

Bread Crumbs with Cheese and Herbs

O Que Você Precisa Saber

- Refogar o alho na manteiga derretida sem queimar transfere gordura untuosa e sabor tostado ao pão. - Misturar o queijo parmesão fora do fogo direto previne a queima rápida dos sólidos lácteos na panela. - A finalização no forno a 180°C por quinze minutos seca o miolo e doura as superfícies uniformemente.

Ingredients

Main Course

250g of stale French bread cut into cubes
200g of grated parmesan cheese
2 tablespoons butter
1/4 cup of chopped parsley
1/4 cup of chopped green onions
1 teaspoon of minced garlic
Salt to taste
Black pepper to taste

Instructions

Main Course

Preheat the oven to 180°C (350°F).

In a saucepan, melt the butter over medium heat.

Adicione o alho picado e refogue até dourar levemente.

Coloque os cubos de pão na panela e misture bem, garantindo que fiquem cobertos pela manteiga.

Season with salt and black pepper to taste.

Remove from the heat and add the parmesan cheese, mixing quickly.

Add the chopped herbs and mix until incorporated.

Transfer the mixture to a baking sheet and bake for about 15 minutes or until golden brown.

Equipe sua Cozinha

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COMPRAR INGREDIENTES

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Chef Tips

- Cut the bread pieces with a serrated knife to keep well-defined edges without crumbling the dough. - Spread the cubes on a wide baking sheet in a single layer without overlapping so that they all bake evenly. - Stir the baking sheet halfway through the baking time to brown the bread cubes evenly.

Variations

- Breadcrumbs with Rosemary and Garlic: add finely chopped fresh rosemary leaves to the heated butter. - Migas with Calabrian Pepper: incorporate dry red pepper flakes into the fat for a spicy touch. - Rustic Croutons: cut the bread into smaller one-centimeter cubes to finish velvety soups and broths.

Substitutions

- French bread can be substituted with ciabatta, rustic Italian bread, or sourdough bread. - Salted butter can be swapped for extra virgin olive oil or clarified butter ghee. - Parmesan cheese can be replaced by cured Canastra cheese, Grana Padano, or grated semi-cured cheese.

How to Store

Store the cold migas in an airtight container at room temperature in a dry place for up to two days. If they lose their crispy texture, put them in the oven at 160°C for five minutes to dehydrate the surface again without burning the cheese.

Can You Freeze It?

It is not recommended to freeze the crumbs baked with cheese, as the freezer moisture condenses on the cubes during thawing, softening the crunchy crust. If you want to stock up on bread, freeze the whole sliced breads before preparation.