PARSLEY WITH BROWN BUTTER CROUTONS
MAKES ABOUT 3 CUPS
MAKING CROUTONS is engaging in the essential work of being a cook: making something out of nothing, or almost. It’s an idea that appeals to me. The bread can be fresh or a few days old; what really matters is that the loaf is dense. The assertive greenness of parsley is what brings the croutons to life. Try other herbs like lovage, celery leaves, tarragon, or cilantro.
¼ cup olive oil
2 tablespoons butter
5 cloves garlic, smashed
Pinch crushed red pepper flakes
Pinch dried oregano
2 heaping cups croutons, diced large
Salt and pepper
2 cups roughly chopped fresh flat-leaf parsley
½ cup grated Grana Padano
Heat the oil, butter, and garlic in a large skillet over medium heat. When the butter melts, add the red pepper flakes, oregano, croutons, salt, and pepper. Cook, turning the croutons over regularly, until they are golden and have absorbed all the oil and butter, about 5 minutes. Remove from the heat and toss with the parsley and cheese.
