I don't have a fancy name for this, so I'm just going to call it Crunchy Pasta Topping. It's a good way to use up stale bread:
1 chunk stale bread (I used the heel from some sourdough), ground into course breadcrumbs
1 handful fresh sage leaves
2 fresh chiles (I used cayenne, but you can use jalapeño, ghost, whatever - you do you), sliced thin
3 cloves garlic, sliced thin
1.5 sticks butter (sub olive oil for vegan)
Melt the butter in a sauce pan over medium heat. Wait until the bubbles stop and it goes ever slightly brown. Add the remaining ingredients and stir constantly. Continue cooking until everything has gone crunchy and becomes golden brown (do not let it turn too brown or it'll get bitter). Strain (reserve butter for another use - it's tasty). Add a generous pinch of Koster salt and a few grinds of course black pepper.
You can top your pasta with the topping, and also use the butter to make a sauce with a bit of the pasta cooking liquid and some fresh grated pecorino.
#pasta #leftoverbread #sourdough #sourdoughbread #bread #baking #realbread #artisanbread #artisanbaker #naturallyleavened #wildyeast #fermentation #f52grams #leaven