Crisp ‘Parmesan’ Lemon Crumbs

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

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.


  • 4 slices of white bread, crusts removed, quartered
  • The finely grated zest of 1 large lemon or orange


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.