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Butter-fried breadcrumbs
Makes approx. 200g (Start 1 day before serving) Sauces and accompaniments
Ingredients
- 400g bread, crusts removed
- 2tbsp olive oil
- 2 garlic cloves, lightly crushed
- 5 whole thyme sprigs
- 100g butter
- 70g Italian hard cheese, grated
- 1tbsp chopped chives
- 1tbsp chopped parsley
Method
The night before, break up the bread by pinching chunks off it into approx. 1cm cubes. Spread thinly on a tray,and allow to dry and crisp overnight.
Preheat the oven to 160C/ 140C F/Gas 3. Pour the oil into a pan set over a medium heat, then add the garlic and whole thyme. Add enough breadcrumbs to cover the bottom of the pan and fry gently, turning all the time to prevent them colouring too much. As the bread soaks up the oil, add small dice of butter into the pan. When the bread is a golden colour, remove and drain using a colander.
Wipe the pan with kitchen paper, then repeat, using more butter, until all the breadcrumbs have been fried. Spread the drained breadcrumbs out on a baking tray, cover with a light grating of cheese and bake in the oven for 3 minutes. Stir, dust with more cheese and return to the oven for another 3 minutes.
Remove the thyme, sprinkle the chopped herbs over and season with salt and pepper. You can keep any unused breadcrumbs in a sealed container for 2-3 days, ready to reheat before serving.
This recipe featured in the smoked wild duck breast with salt preserved plum and kohlrabi, taken from the Christmas 2022 issue of Food and Travel. To subscribe, click here.
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