Whisk the flour into the butter until it’s totally combined. Sprinkle 1/4 cup of flour over the melted butter. In a skillet melt 1/2 stick of butter over medium-low heat. (You can even throw in some Gorgonzola or goat cheese. I’m using cheddar and Fontina, but you can use any combination of cheese you’d like. Topped with beautiful tomatoes and panko crumbs, it’s pretty, crunchy…and will make you swoon. Here’s a good, basic Mac & Cheese dish that’s perfect for your Labor Day potluck. Try it on your favorite baked pasta dish you’ll see what I mean! As perfectly delicious as they are on their own, the little crunch (and subtle flavor) that panko crumbs bring is such a treat. Just check out this list of recipes on Tasty Kitchen that use panko break crumbs…its magic can’t be denied!īaked pastas are probably my favorite things to top with Panko. I once made an Eggplant Parmesan with panko that pretty much changed my entire life. I make a zucchini and tomato casserole that’s absolutely transformed by the crunch of panko. They’re the modern day crushed potato chips or corn flakes. Here’s what I really love: topping casseroles with panko breadcrumbs. They absorb less oil, too, so after baking or frying they still have an incredibly crunchy texture. Panko are Japanese breadcrumbs, and are lighter and flakier than regular breadcrumbs. I continue to love, adore, and revere panko.
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