Neapolitan Breadcrumbs for fish, veggies , pasta meat etc…

 

These breadcrumbs will keep in the fridge all week ready to top fish, stuff vegetables, top simple pasta dishes or coat meat for frying! They taste and smell like the Mediterranean Sea with the essence of lemon anchovies! 

Ingredients 

1 lemon zested and juice of

2-3 cups plain bread crumbs 

Olive oil to entirely coat bottom of sauté pan

3 anchovies filets 

2 garlic cloves minced 

Handful Italian  parsley chopped fine ( about 1/8-1/4 cup after chopped)

Salt and black pepper 

Directions 

Heat oil over medium heat and add anchovies and melt into oil, add garlic and soften, add the rest of ingredients and stir until toasted and the smell fills your kitchen! It should not be too wet or too dry and Keep stirring constantly. 

Turn off heat and leave to cool and dry out. 

Store in container in fridge for a week or a little longer.

Uses: stuff mushrooms and add parmigiana and bake/ topping for pasta that’s coated in olive oil and garlic (aglia olio)/ use instead of bread crumbs for coating chicken or fish or eggplant or zucchini before sautéing or frying/