Recipes, re-invented from cooking shows
Toasted Anchovy Breadcrumbs
Prep. Time:
Baking Time:
Total Time:
5 mins
10 mins
15 mins
Serves:
Makes 1 - 2 cups
Crispy, umami-rich breadcrumbs perfect for adding texture and depth
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4 slices day-old bread (preferably sourdough or Italian bread), crusts removed
6-8 anchovy fillets in oil, drained and finely chopped
3 tablespoons olive oil (plus oil from anchovy tin if desired)
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon lemon zest
¼ teaspoon gochugaru
Freshly ground black pepper to taste
PREPARE THE BREADCRUMBS (5 minutes)
Tear bread into chunks and pulse in a food processor until you have coarse, irregular crumbs (not powder). You want varied textures from fine to pea-sized pieces.
TOAST THE BREADCRUMBS (8-10 minutes)
Heat oil: In a large skillet over medium heat, warm 2 tablespoons of olive oil.
Add anchovies: Add the chopped anchovies to the oil and cook for 1-2 minutes, mashing them with a wooden spoon until they dissolve into the oil and become fragrant.
Add garlic: Stir in minced garlic and cook for 30 seconds until aromatic (don't let it brown).
Toast breadcrumbs: Add the breadcrumbs to the pan and toss to coat with the anchovy oil. Cook, stirring frequently, for 5-7 minutes until golden brown and crispy.
FINISH AND SEASON (2 minutes)
Final touches: Remove from heat and immediately stir in:
* Remaining 1 tablespoon olive oil
* Fresh parsley
* Lemon zest
* Gochugaru
* Black pepper to taste
Cool: Let cool slightly before serving - they'll continue to crisp up as they cool.
CHEF'S TIPS
Bread choice: Slightly stale bread works better than fresh - it toasts more evenly.
Anchovy quality: Use good-quality anchovies packed in olive oil for best flavor.
Storage: Best used immediately, but can be stored covered for up to 2 days (re-crisp in a dry pan if needed).
Make ahead: Can be prepared earlier in the day and reheated gently before serving.
FLAVOR PROFILE
These breadcrumbs add a sophisticated salty-savory note while providing essential textural contrast to an otherwise creamy dish.
Instructions
PREPARE THE BREADCRUMBS (5 minutes)
Tear bread into chunks and pulse in a food processor until you have coarse, irregular crumbs (not powder). You want varied textures from fine to pea-sized pieces.
TOAST THE BREADCRUMBS (8-10 minutes)
Heat oil: In a large skillet over medium heat, warm 2 tablespoons of olive oil.
Add anchovies: Add the chopped anchovies to the oil and cook for 1-2 minutes, mashing them with a wooden spoon until they dissolve into the oil and become fragrant.
Add garlic: Stir in minced garlic and cook for 30 seconds until aromatic (don't let it brown).
Toast breadcrumbs: Add the breadcrumbs to the pan and toss to coat with the anchovy oil. Cook, stirring frequently, for 5-7 minutes until golden brown and crispy.
FINISH AND SEASON (2 minutes)
Final touches: Remove from heat and immediately stir in:
* Remaining 1 tablespoon olive oil
* Fresh parsley
* Lemon zest
* Gochugaru
* Black pepper to taste
Cool: Let cool slightly before serving - they'll continue to crisp up as they cool.
CHEF'S TIPS
Bread choice: Slightly stale bread works better than fresh - it toasts more evenly.
Anchovy quality: Use good-quality anchovies packed in olive oil for best flavor.
Storage: Best used immediately, but can be stored covered for up to 2 days (re-crisp in a dry pan if needed).
Make ahead: Can be prepared earlier in the day and reheated gently before serving.
FLAVOR PROFILE
These breadcrumbs add a sophisticated salty-savory note while providing essential textural contrast to an otherwise creamy dish.
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Ingredients
4 slices day-old bread (preferably sourdough or Italian bread), crusts removed
6-8 anchovy fillets in oil, drained and finely chopped
3 tablespoons olive oil (plus oil from anchovy tin if desired)
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon lemon zest
¼ teaspoon gochugaru
Freshly ground black pepper to taste
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