A necessity in so many other recipes… make a batch for your refrigerator and an impromptu pasta with roasted cauliflower, stuffed mushroom appetizers or Thanksgiving style stuffed artichokes are only moments away.
Ingredients
1 loaf sweet Italian bread, stale or dried in the oven
2 handfuls grated cheese, Pecorino or Romano
1 handful chopped fresh Italian parsley
anchovy fillets (optional, but really, if you opt out you had better have a really good reason)
salt & black pepper
Olive Oil
Crumb the bread in a cheese grater, large whole grater or the much easier option – a Kitchen Aid with the grater attachment. Crumbs should be large, not sandy. Mix bread crumbs with cheese a parsley. Add extra parsley if one handful doesn’t look like enough. Mix in salt and pepper and toss with your hands. Taste to tell if it is right.
For toasted bread crumbs: Add one large or two small anchovy fillets to about 1 teaspoon olive oil, heating in a large skillet over low heat. Melt anchovies. Add crumbs and stir through until toasted – likely 5 – 8 minutes. Store raw or toasted crumbs in an airtight container. Refrigerate and use within 3 months.
