Breadcrumbs and Pasta

Mario Batalli maintains that you should only use good bread for breadcrumbs, and 'fresh bread to boot', not old 'hang around for a few days' bread. Of course to use fresh bread you need to make the crumb in the food processor. Too hard to do it by hand.
I always freeze any excess and sometimes buy bread especially. Just put into little plastic bags enough for one pasta dish.

By the way for breadcrumbing fish, schnitzel
etc I always use Panko crumbs they are wonderful.

So I have made two dishes using breadcrumbs.

An old favourite
Spaghetti with Tomato Sauce topped with Crispy Herby Breadcrumbs
I just love the flavour and crispness of this dish... make plenty I promise you... its a go back for seconds and even thirds!

And a wonderful Fish dish I watched Emeril make.
This I think, is a good post for Ruth of Once Upon a Feast, Presto Pasta Night. click on her blog here,
People from all over the world, sharing their favourite Pasta dishes

First for the Spaghetti
You can speed up the process, if you haven't much time and are are in a hurry, but it’s worth it.

1 large onion sliced
2 tablespoons olive oil
1 yellow pepper large chop
3 cloves garlic chopped
3 anchovies chopped
2 teaspoons Sambal Olek
1 can Italian tomatoes
Sea salt and freshly ground black pepper

1 cup breadcrumbs
2-3 tablespoons olive oil
2 tablespoons fresh basil sliced
1 teaspoon dried oregano

Gently cook the onion in the olive oil
When it has softened add garlic and yellow pepper
Cook about 5 minutes
Add Sambal Olek and anchovies and slowly cook about 30 minutes
This becomes really flavourful

Drain and squash the tomatoes…hands are good, reserve the juice.
Add to vege mix… season with S & P and cook down another 10 minutes

Meanwhile cook the spaghetti to manufacturers instructions till it is is al dente
Drain,
Reserve some water

At the last moment put oil in pan and heat
Add breadcrumbs, oregano and basil
Toss around and cook for a few minutes till crumbs are crispy.
Add drained spaghetti into sauce and add a ladleful of spaghetti water to loosen it up.

Serve in bowls
Top with the crispy breadcrumbs
A by-product of the tomatoes
Bloody Marys made with the juice
Popped some ice into the reserved juice
Mix with 2 jiggers of vodka
Pinch sea salt
Good shot of freshly ground black pepper
1 teaspoon horseradish or a good dash of Tabasco Sauce
Good squeeze lemon juice and some zest
Slug Worcestershire sauce

Strain into glasses and consume pre lunch.
Good aperitif.

So now to Emeril Lagasse Southern Soul Food Fish Dish.

I used snapper as one of our guests is not fond of a meaty fish but I think Hapuka/ Grouper, Bluenose would be first choice.
The beauty of this dish is its simplicity and its so so easy for a crowd.

150gms fish per person
Extra virgin olive oil
Sea salt and freshly ground black pepper
1 tablespoon fresh thyme leaves

2 teaspoons Emeril’s Essence (recipe follows)

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly.
This will keep for ages in a air tight jar

Lemon juice
1 tablespoon minced garlic
1/2 cup fresh breadcrumbs

Line a baking sheet with aluminum foil
Mix 2 tablespoons extra virgin olive oil with garlic and thyme

Season fish filets with S &P and Emeril’s essence on both sides

Dab fish with garlic mix and squeeze the lemon juice over the fish.
Mix breadcrumbs with 2 tablespoons olive oil
Sprinkle over fish
Heat grill/broiler to 250C

Place fish underneath cook about 5 minutes turn pan around and cook further 5 minutes till breadcrumbs are brown.

We had this delicious fish dish with green beans and mashed kumara.
Perfect once again .

The dinner was a bit much for one punter.
A little nap was needed.