A different topping

Not sure about you, but I could eat pasta every day … guess not a huge surprise for an Italian …! I do however like variety and have come up with this great topping the other day.

Crunchy breadcrumbs roasted in olive oil (in my case I used ones from the shop (you can easily make your own, but I had some left that needed using) with some salt and pepper, fresh thyme and grated pecorino or brébis. Make sure you roast your breadcrumbs first and add the grated cheese last, while continuously stirring on a medium heat in order to avoid the cheese to burn. I added the fresh thyme once the mixture had cooled down completely.

In my case, I tossed this over cauliflower pasta, but I can imagine this over many different dishes.

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