Use this versatile recipe to make anything a little more red wine friendly. Gluten-free versions of panko are also available for those who need.
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 tsp herbes de provence
- ¾ tsp fennel seed
- 1 cup panko breadcrumbs
- Salt, pepper
Directions
In a skillet on medium heat, pour the olive oil and add the herbes de provence and fennel seed. Stir to infuse the oil for 30 seconds, then stir in the panko and season with salt and pepper.
Toast the panko in the pan several minutes, stirring constantly, until crumbs become crisp and browned. Immediately pour the crumbs onto a dinner plate and spread them out to cool. Once cooled, store them an airtight container for up to 2 weeks.
Use to coat boulettes of goat cheese for Happy Hour Herbed Boulettes, or to add wine-loving flavor and texture to dishes like Savory Kale Salad with Breadcrumbs, Tuscan Lentils all’Uccelletto, or Pasta with Taleggio & Winter Greens.