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Pasta with Golden Onions and Breadcrumbs
This classic Venetian dish typically uses bigoli, a whole-wheat pasta shaped like fat spaghetti. We liked it with regular spaghetti, as well as with bucatini (also called perciatelli), a tubular spaghetti-like shape. Toasted breadcrumbs, or pangrattato in Italian, aren’t traditional, but they add a welcome crispness. We use Japanese-style panko for its light, airy texture and toast it in olive oil before mixing in chopped parsley and lemon zest.
cup panko breadcrumbs
01In a 12-inch skillet over medium, heat the olive oil until shimmering. Add the panko and cook, stirring, until golden, about 5 minutes. Transfer to a medium bowl. Let cool for a few minutes, then stir in the parsley, lemon zest and ¾ teaspoon salt. Wipe out the skillet.
This was absolutely delicious and I will repeat. I’m curious on the anchovy measure. Why not just say a 2oz tin with oil or the tin size? Is it American size vs European size? My 2oz tin didn’t actually have the amt of anchovy oil needed so I figured it out so maybe that’s it but I’m always curious when recipes are written this way?