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4
Easy
By Gary Rhodes
Published 1997
Whenever pasta is made, I always think about freshly grated ‘Parmesan’. It seems to be a natural companion. Here’s a recipe for crispy ‘Parmesan’ for any pasta puddings, especially the fruity Raviolis.
Blitz the bread to crumbs in a food processor with the grated zest. Melt the butter, and shallow-fry the crumbs until golden and crisp. The crumbs are now ready to sprinkle over the pasta. Chopped fresh mint can be added to the food processor at the last minute along with a good pinch of icing sugar to balance the acidity with sweetness.