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½ loaf day-old rustic bread 4 cloves garlic 2 handfuls parsley leaves 1 tsp coarsely chopped rosemary leaves 3 anchovies 60g / 2 oz butter, softened but not melted finely grated zest of 1 lemon ½ cup coarsely grated parmesan
© Annabel Langbein Media
Break bread into rough chunks, removing crusts if they are very hard, and pulse in a food processor until coarse crumbs form. Measure out 2 heaped cups and freeze any remaining crumbs for future use.
Place garlic, parsley, rosemary, anchovies, butter and lemon zest in a food processor and whizz to chop finely. Add breadcrumbs and parmesan and pulse to just combine. Provençal Crust will keep in a container in the fridge for up to a week or can be frozen.
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