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Anchovy Crumbs

100g good white bread, ciabatta or sourdough
3 Tbsp extra virgin olive oil (EVO)
2 Tbsp shallots, finely chopped
1 clove garlic, finely chopped
2 Ortiz anchovies , chopped
pinch of Spice Trader chilli
zest of ½ lemon, finely grated

Remove the crusts from the bread and discard. Slice the bread roughly and then pulse in a food processor until finely crumbed.
Preheat the oven to 170°C. Lay the breadcrumbs on a baking tray and bake for 4-5 minutes or until lightly coloured.

Heat the olive oil in a large frying pan over medium heat. Add the shallots and garlic and sauté until aromatic. Add the anchovies and cook for a moment longer, stirring to dissolve the anchovies. Add the breadcrumbs to the pan and cook for 3 minutes, then remove from the heat and stir through the chilli and lemon zest.

Delicious served with La Genuina orecchiette over blanched broccoli or broccolini with a drizzle of extra virgin olive oil.

Sabato


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