That’s the way the bread crumbles Crazy Cook

The Zuni Café in San Francisco manages to make even breadcrumbs scrumptious. Sprinkle this versatile dish on grilled meats, fish or vegetables, or eggs, soups or salads. Toasted Breadcrumb Salsa 3 Star Tested Adapted from The Zuni Café Cookbook: A Compendium of Recipes & Cooking Lessons from San Francisco’s Beloved Restaurant ( 2002, $ 52.50) by Judy Rodgers. Use a chewy, hearty but not too dense bread, like Calabrese. 2 oz ( 60 g) crustless bread 1 tbsp + 1/ 2 cup extra- virgin olive oil 1 to 2 tbsp champagne vinegar 1 small shallot, finely chopped 1 anchovy fillet, rinsed, patted dry, finely chopped 2 tsp capers, rinsed, patted dry, coarsely chopped 1/ 2 tsp thyme leaves, chopped 1/ 4 tsp sea salt Freshly cracked pepper to taste PREPARATION: Pulse bread in food processor to break up. Process briefly at high speed to create crumbs. ( You should have about 1- 1/ 2 cups.)

In medium bowl, using hands, gently knead 1 tablespoon oil into crumbs. Spread crumbs in thin, even layer on baking sheet. Bake in preheated 300F oven until crumbs are the colour of strong tea and very crispy, about 30 minutes. Cool.

Stir together remaining 1/2 cup oil, 1 tablespoon vinegar, shallot, anchovy, capers, thyme, salt and pepper. Add some or all of remaining 1 tablespoon vinegar, to taste.

Just before serving, stir in breadcrumbs. Makes about 1- 1/ 2 cups. Email: ssampson@thestar.ca.