Preparation Time: 10 mins
Cooking Time: 10 mins
Serves: 8
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This provides a crisp accompaniment to meat dishes such as the stuffed chicken breasts and is a good way to use up stale bread.
A traditional partner to game, roasted crumbs also marry well with a variety of meats and poultry.
Italian peasant recipes use crumbs instead of Parmesan on pasta. Fry the crumbs at the last minute before serving, to keep their texture.
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Ingredients
- 120g dried bread crumbs - can be made from 200g bread slices (white works best, but commercial 'cut bread' is best avoided as it is too soft)
- 60ml olive or rapeseed oil
- the zest of 2 lemons
- small bunch flat-leaf parsley, stalks removed and chopped, using the Small Dualit Bowl fitted with its Chopping Blade
- 80gm pine nuts
- salt and pepper
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Method
- To make the crumbs, dry out the bread slices in a low oven 50-100ºC/Gas Mark ¼ -½ until pale blonde and dry.
- Break into the Large or Inner Dualit Bowl set with the Chopping Blade and pulse until the crumbs are small and even.
- Weigh out 120g of crumbs.
- Heat the oil in a large frying pan over a medium heat and fry the crumbs lightly. Add the lemon zest, parsley, pine nuts and salt and pepper and continue frying and stirring for a few minutes until the crumbs are golden, coated and shining.
- Use straight away.
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