Donna Hay: Basics To Brilliance

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.


  • 300g sourdough bread, roughly chopped

  • 1 cup (80g) finely grated pecorino

  • 1 teaspoon dried chilli flakes

  • 2 tablespoons thyme leaves

  • 2 tablespoons finely grated lemon rind

  • 2 cloves garlic, crushed

  • ¼ cup flat-leaf parsley leaves, chopped

  • sea salt and cracked black pepper


  • 1.

    Place the bread in a food processor and process into fine crumbs.

  • 2.

    Add the pecorino, chilli flakes, thyme, lemon rind, garlic, parsley, salt and pepper and process until just combined.

  • 3.

    Makes 4½ cups

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 197kj
  • Fat Total 5g
  • Saturated Fat 2g
  • Protein 10g
  • Carbohydrate 28g
  • Sugar 2g
  • Sodium 498mg

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.

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You can also use this tasty crumb to coat chicken or fish.

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