Fresh coarse bread crumbs are pieces of soft, crustless plain bread, prepared for the toasted topping of Palermitan sfincione.
Fresh coarse bread crumbs are pieces of soft, crustless plain bread, prepared for the toasted topping of Palermitan sfincione.
Mollica is the inner crumb of bread. Remove the crust and break the fresh inside into coarse pieces, keeping their uneven texture and porous edges.
Prepare 80 g of crustless bread crumb for one tray. Crumble it coarsely, then toast it with the measured 10 ml oil and the recipe’s share of oregano. Add it at the specified halfway point in baking.
In the Palermitan preparation, the bread crumbs are toasted separately and added during baking. They form the surface over the tomato-and-onion sauce.
Scatter the measured toasted crumbs over the sauce at the halfway point in baking. For another full tray, prepare another measured portion and follow the same toasting and baking sequence.
Choose plain fresh bread, remove the crust and weigh the soft interior. Crumble it coarsely for the topping, keeping the fresh pieces separate from any dry crumbs in the kitchen.
Prepare the crumb for the batch you are cooking. Follow the original bread’s storage instructions for the unused bread and keep it separate from the measured topping.
No. Weigh the soft crumb after the crust is removed.
Keep the soft bread interior in uneven coarse pieces with visible crumb structure. Toast the measured portion with the oil before adding it to the sfincione.
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