I’ve been using crumb topping on the boat for the past 2 years.

It works really well to simulate that crusty finish to casseroles à la Stove Top.

But when I started reading more about this Poor Man’s Parmesan,

it kicked up my topping game several notches.

Yes good quality Parmesan is expensive

but a little adds so much to a recipe.

After trying this though I am a convert.

Add as a topping to your next pasta dish,

a sprinkling on your casserole,

for extra flavour to a crisp salad.

I took the basic recipe and added my own little touches.


2 tbsp olive oil

1/2 anchovy

4-6 slivers lemon rind

1 garlic clove, smashed

1/2 cup bread crumbs (I used Panko)

2 tbsp olive oil

1 pinch pepper

1 pinch sea salt

1 pinch oregano

1 pinch dried chilis

(that’s a lot of pinching)

2 tbsp dried parsley

Heat oil and add anchovy, lemon rind and garlic.

With the back of a wooden spoon start smashing the bits,

incorporating everything into the oil.

Add bread crumbs and stir to mix competely with the oil

Stir in all your pinches.

Keep stirring until the crumbs begin to crisp and brown.

Stir in parsley.

What you end up with is a wonderfully fragrant well-seasoned topping
that will make you forget the parm (almost).

I tried this on my ‘Life-is-a-Combination-of-Magic-and-Pasta’ clam sauce

Superbly delicious!

recipe inspired by the kitchn


One response to “POOR MAN’S PARMESAN”

  1. […] 1/4 cup chopped sundried tomatoes 1/4 cup chopped banana peppers 3 tbsp Parmesan cheese or try my Poor Man’s Parmesan. It added a wonderful crunchy topping. Cook the sausage, breaking into small bits as you go. Drain […]

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