A versatile and tasty crumb mix that you can toss through pasta, vegetables, or use it to coat chicken or fish.
Recipe by Donna Hay from Donna Hay: Basics To Brilliance
300g sourdough bread, roughly chopped (Apiece, Manubread, Sandy’s Sourdough)
1 cup (80g) finely grated pecorino (Southern Sky Cheese Company)
1 teaspoon dried chilli flakes
2 tablespoons thyme leaves (Brocklands, Seven Springs Farm, Tamar Valley Hydroponics)
2 tablespoons finely grated lemon rind
2 cloves garlic, crushed (Tasmanian Natural Garlic and Tomatoes)
¼ cup flat-leaf parsley leaves, chopped (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies, Tamar Valley Hydroponics)
Sea salt and cracked black pepper
Place the bread in a food processor and process into fine crumbs.
Add the pecorino, chilli flakes, thyme, lemon rind, garlic, parsley, salt and pepper and process until just combined.
Makes 4½ cups
Pan-fry this crumb with lots of olive oil (Coronea Grove Olives, Lentara Olive Grove, Mt Direction Olives or Village Olive Grove) until crispy, then toss it through hot spaghetti (41 Degrees South Tasmania) with sautéed Brussels sprouts (Laos Fresh Farm, Mooreville Gardens, Seven Springs Farm or Steve’s Vegies). Top with extra finely grated pecorino and a squeeze of lemon juice.