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A question about a recipe: White Pasta with Garlic Parmigiano Breadcrumbs

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I have a question about the recipe "White Pasta with Garlic Parmigiano Breadcrumbs" from sdebrango. Would panko work instead of fresh bread crumbs or would the texture be too different?

asked by NotTooSweet almost 3 years ago

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5 answers 782 views
2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added almost 3 years ago

Hi! I have never used panko but don't think it would work as well as fresh breadcrumbs, The panko is finely milled and very light, fresh bread crumbs crisp up nicely when browned and absorb the butter/oil garlic etc... If you do try panko let me know how it is. Thanks so much.

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added almost 3 years ago

Thanks so much for the quick answer! I plan to make this at a ski rental in a couple weeks and doubt they will have a processor or grinder handy. I can make the crumbs before I go and bring enough with me to make this pasta dish that truly looks scrumptious!

2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added almost 3 years ago

Thats a great idea, so easy to bring a ziplock bag of crumbs with you. Sounds like fun and I hope you enjoy the dish.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added almost 3 years ago

I use panko breadcrumbs a lot, but never in Italian dishes. They just never work right. Two different cuisines. For some reason they don't work, and I stopped questioning it....

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9222c532 27a1 4ba1 88e4 001b7bd829f8  image
added almost 3 years ago

I actually just used panko as part of an ATK recipe for chick parm, and it was great! But, breading a protein is different than sprinkling crumbs on for texture.

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