Ingredients
For 4 people
Loaf bread or rustic type of town (slices)
6.
Extra virgin olive oil
Salt (optional)
Garlic powder (optional)
Onion powder (optional)
Ground black pepper (optional)
How to make homemade croutons or croutons
Difficulty: Easy
Total time
25 m
Elaboration
5 m
Cooking
20 m
Cut the bread into cubes of roughly the same size, just over a centimeter on a side. You do not have to be very meticulous with the appearance, they are better if they come out more rustic and irregular , they can even be chopped with your hands. For a drier, crunchier finish, allow to air dry for a few hours or all day.
Heat plenty of extra virgin olive oil in a frying pan, so that it covers the bread in a single layer. Control the temperature so that it does not get to smoke or is very cold before adding the croutons; it should reach 170-180ÂșC . The test can be done by adding a piece of bread; if you're ready, you will immediately be surrounded by little bubbles.
Croutons Steps
Fry the bread in batches without overloading the space, controlling the temperature. Turn the pieces with a slotted spoon or tongs once they are well browned on one side, and fry a little more on the other side. Make sure they are not overcooked, they go from toast to burnt in the blink of an eye.
Drain on kitchen paper and continue with the rest of the bread. Season to taste while still hot, adding salt and the spices mentioned, or whatever you want.
With what to accompany croutons: recipes to use them
Croutons can be considered an optional extra addition to many dishes, but they really elevate and enrich certain recipes with their crunchy texture. There are elaborations that include croutons as a key ingredient - no matter how much they can be omitted -, as is the case of the Caesar salad and its variants.
We propose to taste the homemade croutons especially as a contrast in creams and soups , both cold and hot, although in the latter case they must be eaten quickly, as the heat accelerates the loss of texture. They are also delicious on dips and spreads, or in any leafy salad that calls for something a little crunchier on the palate.
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