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/ 

Baba A Rum/Limoncello

Ever since I first watched Babettes Feast over 10 years ago I have become completely obsessed with baking and eating Babàs, so much so that my Dad  teasingly calls me "Baba". Then five years later I went to Italy and was thrilled to see these  little babàs in the Pasticceria scattered all over southern Italy, the Neapolitans are considered the master babà-makers of Italy.  My favorite was a babà soaked in Limoncello, a lemon liqueur. This recipe is one I have tweaked over the years and is pretty close to those I had in Italy and note that I have given you two syrup recipes, one for a  rum and one for a limoncello syrup.
Tools
12 cup bundt pan
Food processor or mixer *NOTE: if you use a mixer you will need to mix for 8 minutes at the end instead of 2 minutes.
Ingredients
Rum Syrup:
1 teaspoon vanilla
 1 cup sugar
1 cup water
1/2 cup Jamaican rum
Limoncello Syrup:
1 cup sugar
1 cup water
1/2 cup limoncello
zest of 1 lemon
Cake:
21/2 teaspoons yeast
2 1/4 cups all purpose flour
pinch salt
1/4 cup sugar plus 1 tablespoon sugar
1/2 cup warm milk
4 eggs
1 stick butter (room temperature)
1/4 cup warm water
Directions
Rum Syrup: Boil water, add vanilla and sugar and simmer for 15 minutes. Remove, cool, and add rum.
Limoncello Syrup:  Boil water, add sugar, zest, and simmer for 15 minutes. Remove, cool, and add liqueur.
Cake: Disslove yeast in the milk and water. Add the 1 tablesoon of sugar and 1/4 cup of the flour. Cover with plastic and allow it form a sponge and double in size, just a few minutes.
Place the dry ingredients in a food processor and pulse a few times. Add the sponge and mix on low speed.
On low speed add the eggs 1 at a time.
Add the butter in 2 batches and mix together, then mix on low for *2 minutes- see note .
Note: This will be a very sticky gooey dough!
Preheat oven to 350.
Pour into a very well sprayed bundt pan. Cover with sprayed plastic and allow to double in size in a warm place (on top of pre- heating stove), about 50 minutes.
Bake for 25 minutes at 350.
Loosen the edges with a knife and then rest for 10 minutes.
Loosen edges again and then flip onto tray.
Poke holes with a toothpick and brush mixture on with a brush. Repeat this every now and then until the syrup is gone. Make sure to get edges, sides, and inside the center of the cake.
Serve with Rum or Limoncello flavored  homemade whipped cream (Placed in the center of the cake) or like the Neapolitan's do, with Vanilla Custard!

Babette preparing her feast!