Marine Pangrattato
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Step 1 of 5
1 of 5
Finely chop the anchovy and the parsley, finely grate or mince the garlic, and finely grate the lemon zest and the bottarga.
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What you are cooking with
- 200 g Fine dried breadcrumbs
- 15 g Anchovy fillets
- 5 g Fresh garlic
- 20 g Extra virgin olive oil
- 3 g Lemon zest
- 5 g Flat-leaf parsley
- 8 g Bottarga, finely grated
- as required Fine sea salt