12 minutes
Perfectly crisped bread crumbs seasoned with black pepper and Parmesan or Pecorino Romano cheese for a crunchy, flavorful topping.
0.25 fluid ounces
Fresh Bread Crumbs
cups
teaspoons
to taste
Parmesan Cheese, Finely Grated
cups
Pecorino Romano Cheese, Finely Grated
cups
1. Warm Olive Oil
Begin by warming ¼ cup of olive oil in a large skillet over medium heat. You want the oil to be just warm enough to get things sizzling, but not smoking.
2. Add Bread Crumbs and Seasonings
Once the oil is ready, add in 2 cups of fresh bread crumbs along with ½ teaspoon of coarsely ground black pepper. Season everything with a pinch of kosher salt to taste. Stir the mixture frequently for about 4 minutes, keeping an eye on the bread crumbs to ensure they turn a lovely golden brown without burning.
3. Add Cheese
Sprinkle in ½ cup of finely grated Parmesan or Pecorino Romano cheese. Toss the bread crumbs in the skillet to coat them with the cheese. Continue cooking and tossing the mixture for another 2 to 3 minutes until the bread crumbs are a deep golden brown and crispy, with the cheese melted and clinging to each crumb.
4. Cool Bread Crumbs
Once everything is beautifully browned and crisp, transfer the bread crumbs to a small bowl and let them cool. These cheesy, peppery bread crumbs can be made up to two days ahead. Store them in the refrigerator and give them a quick warm-up in the skillet before use.
Use a hearty, day-old bread like sourdough, country loaf, or ciabatta. The bread should be sturdy with a good crust and crumb structure. This will give your crumbs more texture and flavor.
Toast the bread crumbs in a skillet over medium heat, ensuring they develop even color and crispness. Stir constantly to prevent burning and toasting too quickly on one side.
Use freshly cracked black or even a blend of peppercorns (like tellicherry or pink) for a nuanced peppery kick, enhancing the overall flavor. Grind it medium-coarse to medium-fine for the best distribution.
Aged cheeses work best here for their concentrated flavors. Parmigiano-Reggiano, Pecorino Romano, or an aged Gouda are excellent choices. Grate the cheese finely so it evenly coats the crumbs.
Consider sautéing a bit of garlic in olive oil until golden, then use that oil to coat your bread crumbs. This will infuse a gentle garlic flavor without overpowering the cheese and pepper notes.
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