We're betting it's already hiding in your pantry.
Today: No, breadcrumbs are not the same as Parmesan, but they'll still sate your salty, crunchy,I have an internal debate every time I sidle up next to the cheese aisle: To Buy Parmesan Cheese or Not To Buy Parmesan Cheese, that is the question. I pick up craggy, irregular hunk after hunk, hoping to find one that is miraculously under $10. No dice. Is the cheese worth the high price tag? Depending on how hungry I am while grocery shopping or how bad of a week I’ve had, the answer is yes.
The bummer about Parmesan, aka Parmigiano-Reggiano, is that there’s nothing quite like it. Made solely by cheese producers in certain regions of Northern and mid-Italy it’s a double-edged sword. Those nutty flavors, the salty-tang. It's inimitable—but that’s how it keeps selling for such high prices.
I’m not going to tell you whether or not to treat yourself to Parmesan; that’s an internal dialogue you’ve got to have with yourself. Igoing to tell you about a substitute that, in a pinch, will sate your Parmesan craving. It may seem unconventional and downright far-fetched, but this substitution actually has a precedent in Italian cooking." many, many years before we were.
Breadcrumbs that are toasted in olive oil and sprinkled with salt take on most of the same notes as Parmesan. They're savory, unapologetically rich, and nutty from toasting. They also have the added benefit of texture; unlike Parmesan, they won't melt into your warm spaghetti.
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