When I was a kid, there was little I hated more than when my mom would make a peanut butter sandwich for my lunch using the heel of the bread. She didn't do it all that frequently, mostly when she hadn't been able to get to the store and there was no reserve loaf of bread in the freezer (on occasion she'd also use a whole wheat hot dog bun). Marie at Make and Take doesn't force her children to suffer through sandwiches on the heels of bread. She saves them in her freezer and, when she's accumulated a good stash, processes them into homemade bread crumbs. She included step-by-step pictures in her post, along with a collection of recipe links that all use toasted bread crumbs. These days, when we're all trying to find ways to save a few pennies here and there, repurposing undesirable bread into crumbs seems like a good way to go.
Is it an antipasto? A side dish? A meal in itself?
Peperonata rustica could be all of these things. This savory and tangy saute of peppers, onions, anchovies, and
olives is delicious as an accompaniment to meat and poultry, or as part of an antipasti spread. It's great warm or at
room temperature, and can even be spooned over grilled bread for a snack. This recipe is a variation of one that my
aunt makes. I added zucchini because I had it on hand, but it's great using just beautifully, multi-colored peppers.
Best of all, it's ready in no time.
Cheese Course: Brebis Pardou
A transcendent summer tomato salad
Sliced bread turns 80 today
