Parmesan des pauvres: l’astuce économique d’un chef italien pour sublimer vos pâtes sans fromage en 5 minutes – Crédit photo © Paris Select Book
Short of cheese, but craving tasty pasta? Well, this Italian tip recreates the relief of Parmesan in 5 minutes, without milk or grating.
The anti-waste tip from popular kitchens
In southern Italy, we don’t throw away stale bread. An Italian chef has recently put this gesture back at the heart of everyday cooking. This crunchy rain adds salt, fat and flavor. It’s reminiscent of Parmesan cheese, but without the cost.
The technique requires 3 ingredients: bread, oil and herbs. What’s more, you prepare it while the pasta is cooking. In practice, it replaces Parmesan cheese when the fridge is empty. The result: a simple, lively and comforting dish.
How to make it, step by step
Heat 2 tablespoons of oil in a frying pan. Add chopped garlic, breadcrumbs and chilli pepper, then stir. Then brown until light brown, with a hint of hazelnut. The result is a crunchy, Parmesan-like topping.
“In the kitchen, texture can replace cheese more often than you might think.”
For a small, practical format, Bruno Viola Olive Oil in 40 ml doses the pan cleanly. Its clean flavor supports toasted bread without masking the garlic.
Remove from heat and add lemon zest and parsley. Then salt with finesse, as the breadcrumbs concentrate the flavours. As a result, a crushed anchovy may suffice for umami. The resulting bowl rivals Parmesan on al dente spaghetti.
Total time: 5 minutes.
Proportions: 1 cup of breadcrumbs for 2 portions.
Fat: 2 tablespoons oil; medium heat.
Optional: lemon zest, garlic, chili pepper, herbs.
Replaces Parmesan in pasta, gratins and vegetables.
Why it works: the science of taste and budget
Its success lies in the balance of salt, fat, acid and crunch. Roasted breadcrumbs bring Maillard and hazelnut. Garlic and lemon enhance the dish in the same way that Parmesan would. On the budget, you can make the most of forgotten bread and limit the need to buy cheese.
Bruno Viola’s 7 ml Chilli Pepper Olive Oil also provides measured heat. Its mini format avoids wastage and lifts a quick portion.
Nutritionally, you control the salt and fat content. However, the mouthfeel remains generous thanks to the crispness. This technique is also suitable for lactose-free diets. It offers the imprint of Parmesan without the milk.
Regional variants and substitutions
In Puglia, we add capers and dried oregano. On the coast, on the other hand, orange zest is a must. In this way, you can mimic the saltiness of Parmesan with a little dried seaweed. A drizzle of lemon juice balances the richness.
Don’t have any bread? Use plain crackers or dried focaccia leftovers. Then blend coarsely to retain the chewiness. In short, the aim remains the same: to recreate the relief of Parmesan cheese without any false notes.
Seasoning ideas and quick service
Les Sept saveurs – 20 g – provides a ready-to-use aromatic base. Then pour a pinch into the breadcrumbs during baking for consistent results.
Serve the breadcrumbs over linguine, then save a jar. Also, sprinkle over roasted vegetables or tomato soup. This way, you prolong the Parmesan effect over several meals. Store in a dry, airtight jar.
From now on, think of this topping as a gratin for an oven dish. Then add it just before serving to keep the crunch. In short, a spoonful is enough to bring out the Parmesan side, even on scrambled eggs.
Dining and Cooking