Pan-fry this crumb with lots of olive oil until crispy, then toss it through hot spaghetti with sautéed Brussels sprouts. Top with extra finely grated pecorino and a squeeze of lemon juice.
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
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
You can also use this tasty crumb to coat chicken or fish.
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