I often double this recipe so I can keep some in the freezer. It makes a great topping for a chicken gratin or cauliflower cheese and can also be used as a crust for lamb, as a topping for braised vegetables or spooned into mushrooms and baked.
Prep time : 10 mins
Makes : 2½ cups
Ingredients
- ½ loaf day-old rustic bread
- 4 cloves garlic
- 2 handfuls parsley leaves
- 1 tsp coarsely chopped rosemary leaves
- 3 anchovies
- 60g butter, softened but not melted
- finely grated zest of 1 lemon
- ½ cup coarsely grated parmesan
Method
- Break bread into rough chunks, removing crusts if they are very hard, and pulse in a food processor until coarse crumbs form.
- Measure out 2 heaped cups and freeze any remaining crumbs for future use.
- Place garlic, parsley, rosemary, anchovies, butter and lemon zest in a food processor and whizz to chop finely.
- Add breadcrumbs and parmesan and pulse to just combine.
- Provençal Crust will keep in a container in the fridge for up to a week or can be frozen.