Rosemary and Lemon Breadcrumbs


  1. Preheat oven to 200°C (fan-forced).
  2. To make the rosemary and lemon breadcrumbs, add garlic, rosemary, anchovies and panko crumbs in a small frying pan with one tablespoon oil. Cook over medium-high heat for 2-3 minutes or until golden brown and fragrant. Transfer to a small bowl and stir through lemon zest. Set aside.
  3. Heat one tablespoon of oil in a medium saucepan over medium heat. Cook leek and cavolo nero for 4-5 minutes or until soft and sweet smelling. Add garlic and cook for a further 1 minute or until fragrant.
  4. Add butter and cook until melted and foaming. Add flour and cook, stirring constantly with a wooden spoon, for a minute or until bubbling. Remove from heat. Gradually add milk, stirring constantly with a whisk to prevent lumps from forming. Return pan to medium heat. Cook, stirring with a wooden spoon again, for 5 minutes or until sauce boils and thickens. Stir through grated cheese and a pinch of salt.
  5. Meanwhile, bring a large saucepan of water to the boil. Cook pasta per packet instructions for al dente. Drain, reserving one cup of the cooking water. Combine with the cheese sauce. Add cooking water, if necessary, to achieve the perfect sauce consistency. Sprinkle breadcrumbs over pasta and bake for 5-10 minutes or until golden and bubbling.
  6. Serve and enjoy with family and friends!

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