Anchovy-Parmesan Bread Crumbs from The Hog Island Book of Fish & Seafood: Culinary Treasures from Ou
In a large skillet, heat the olive oil over medium heat. Add the anchovies and stir constantly to melt them into the olive oil, about 3 minutes. Add the panko and cook, stirring, until nicely brown...
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Cooking tools:
- Skillet
- Stove
- Spoon
- Microplane
- Airtight container
Ingredients
- 4 oil-packed anchovies, drained
- Fine sea salt and freshly ground pepper
- 1 cup (80 g) panko (Japanese bread crumbs) or other coarse bread crumbs
- 2 teaspoons finely chopped fresh chives
- 1 teaspoon grated lemon zest
- ¼ cup (60 ml) extra-virgin olive oil
- 1 tablespoon freshly grated Parmesan
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