For Rich Torrisi and Mario Carbone, breadcrumbs aren’t just a pantry staple, they’re a religion: crispy, carb-y fairy dust, lending irresistible crunch to just about anything within sprinkling distance. Inside their growing empire of restaurants, they use no fewer than four distinctly different types of crumbs, each tailored to specific dishes and applications.
It’s a focused reverence that most chefs reserve for, say, caviar. Their signature rye crumbs are meant as a finishing touch—loaded with toasty, herby flavor to crown everything from braised chicken to long-cooked vegetables. “We treat them like you would a piece of meat, cooking them in oil, butter, and aromatics,” Carbone says. “They’re perfect for bringing another layer of texture and flavor to a dish that’s already been fully cooked.”
- Seal dried bread cubes in 2 large, sturdy ziptop bags, then wrap in a kitchen towel. Whack with a rolling pin to get even(ish), craggy crumbs.
- Heat olive oil and butter in a medium skillet over medium. Once the butter foams, toss in herb sprigs and garlic. Let the fat infuse with the flavors.
- Add crumbs to the pan and cook until golden brown. Transfer to paper towels to drain; pluck out the herbs and garlic. Season crumbs with salt.
Pro tip: Use breadcrumbs in salads (croutons in every bite!), sprinkle over pastas, dust atop tender braised meats, or just eat them out of hand (naturally).