Toasty, Smoky, Garlicky, Salty Breadcrumbs

A deeply savory topping that brings crunch and umami to pastas, roasted veg, or anything else that could use a little magic.

Ingredients

• 1/2 loaf sourdough or other rustic bread

• 1 stick of butter

• 3 anchovies

• 3 cloves garlic, minced

• Salt, to taste

Instructions

1. Dry the Bread
   Preheat the oven to 200°F (95°C). Slice the bread into 1/2-inch slices and place on a baking sheet. Bake for 1 to 1.5 hours, or until completely dried out. Let cool, then pulse in a food processor using the fine shredding blade to create fine breadcrumbs.

2. Brown the Butter
   In a large frying pan over medium-high heat, melt the butter. Let it foam and swirl the pan occasionally. Cook until the solids turn golden and the butter smells nutty, about 5–8 minutes.

3. Infuse with Anchovies and Garlic
   Remove the pan from heat and add the anchovies, breaking them down with a spoon until dissolved. Add the minced garlic and season with salt.

4. Toast the Breadcrumbs
   Add the breadcrumbs to the pan and return to medium heat. Cook, stirring occasionally, until golden, toasty, and dry.

5. Cool and Store
   Spread the finished breadcrumbs on a plate or baking sheet to cool. Once fully cooled, store in an airtight jar in the fridge.