This one is not our invention - but it really needs a mention - we happily add these "fishy" - in a good way - bread crumbs - to anything from pasta, to riso, to salads or on top of a wedge of melting soft burrata - well basically anything that would benefit from a little crisp and sing of something extra.
As many of you already know - bottarga - salted and pressed roe of either mullet or tuna - can be a very costly affair. So that is why - some old italian - invented the concept of the poor man's bottarga - these crispy bread crumbs can more or less be added to the same dishes, that you traditionally would grate a little bottarga over.
But any paste will do or smash up a few anchovies preserved in oil - the paste is just easier.
You will need:
1 tbsp anchovy paste
2 tbsp extra virgin olive oil
2 handfulls of bread crumbs from day old bread
Take a frying pan and add the paste and oil. Turn up the heat, and once it starts to sizzle add the bread crumbs - turn down the heat to medium and toast the crumbs until crisp and golden. If it looks too dry add a little more oil - but be careful not to add too much - you don't want oily bread crumbs.
Once done, pour onto some kitchen paper to soak up access oil. You can use them straight away or store them in an airtight container - for an easy sprinkle om salads, pastas or rice....