Strac­ciatella with crispy basil and gar­lic sour­dough crumb

donna hay - - Inspired Herbs -

100g sour­dough bread, chopped

¼ cup (60ml) ex­tra vir­gin olive oil, plus ex­tra to serve 1 cup basil leaves

2 cloves gar­lic, crushed

1 tea­spoon finely grated lemon rind sea salt and cracked black pep­per

250g strac­ciatella+

Place the sour­dough in a small food pro­ces­sor and process un­til very finely chopped. Set aside.

Heat the oil in a medium non-stick fry­ing pan over medium heat. Cook the basil leaves, in 3 batches, for 30 sec­onds or un­til crisp. Re­move and set aside on pa­per towel to drain. Add the bread­crumbs to the pan and cook for 6 min­utes. Add the gar­lic and cook for a fur­ther minute or un­til golden. Re­move the pan from the heat. Add the lemon rind, salt and pep­per and mix well to com­bine.

Di­vide the strac­ciatella and basil leaves be­tween plates. Driz­zle with ex­tra oil and sprin­kle with the bread­crumb mix­ture and black pep­per to serve. SERVES 4.

+ Strac­ciatella is avail­able in se­lected cheese shops and del­i­catessens. You can use 2 x 250g bur­rata, chopped, as a sub­sti­tute.

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