The weather has been hectic in our country this Summer. It has been super hot, but also super cold. In fact, while the Eastern side of this country is living with temperatures well over 40*C on my side, we have had the wettest day ever for our city. The city was something like 114ml of rain, but there has been flooding and even tourists have gone missing due to floods. Tourists always go missing here, haha. That said, I’m really loving this weather! When you don’t have an air conditioner, like at my house, a few cold days can really be a welcome occurrence. Especially when it comes to having a decent snooze – sleeping in hot weather is sometimes impossible.
I had the g-parentals coming for lunch and I wanted to make it something fuss free and easy. So I made a simple lemon pasta topped with crispy spiced crumbs. Even when stirred through the pasta, it remains crunchy and brings its own flavour, which I think is awesome. I accompanied my dish with bruschetta on turkish bread. The pasta itself is a lemony pasta, using lemon zest and basil leaves. It’s in my ebook. But the addition of these crumbs, which remain so crunchy, makes this dish really sing! As long as the crumbs are kept in a separate container, they’ll remain fresh and crunchy for at least two days. Just serve over the pasta before eating, hot or cold pasta.
Have you ever used a crumb before? It’s super simple but really adds another exciting element to an otherwise delicate plate. I’m going to start doing it more often.
- 1 cup panko crumbs
- ½ tsp dried mixed herbs
- ½ tsp sumac (a lemony chilli)
- ½ tsp salt
- ½ tsp pepper
- 1-2 TB olive oil
- Line a loaf tin with some baking paper.
- Pour on the panko. Top with the spices. Use a fork to gently toss all flavours together.
- Drizzle with the oil. Use the fork to toss and mix that oil really well.
- Under a grill at about 300*C, heat the crumbs. Once the top darkens give a quick toss with the fork.
- Continue to cook, toss, and reheat.
- Once all of it is crispy, remove to cool. Serve on pasta.