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Fresh Breadcrumbs
Chef Jean-Pierre
4
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17
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Recipe Ingredients
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1
loaf
White Bread - crust removed
2
tbsp
chopped Sun-Dried Tomatoes
1
tbsp
fresh Parsley
1/2
cup
freshly grated Reggiano
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Recipe Instructions
Make the fresh Breadcrumbs by mixing the bread with the sun-dried tomatoes, parsley and parmesan in your food processor until well blended.
You can keep the crumbs in the refrigerator for a few days in small Tupperware style container or in the freezer for at least 3 to 4 months.
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