Truffle Crunch
Truffle Crunch (Panko Topping) – crispy in 10 minutes with Rock’n’Rubs “Truffle Shuffle”
Ingredients
- 100 grams panko breadcrumbs
- 40 grams butter
-
1 tbsp Rock'n'Rubs Truffle Shuffle
Preparation
Step-by-step instructions
- 1
Preparation
Weigh out 100 g panko, set aside 40 g butter and 1 tbsp "Truffle Shuffle".
- 2
Melt the butter
Place the pan over medium heat and melt the butter in it.
- 3
Toast the panko
Add the panko and toast for 3–5 minutes, stirring constantly, until golden brown. (Reduce the heat if necessary – it browns quickly.)
- 4
Season
Remove the pan from the heat, season to taste with "Truffle Shuffle," and mix thoroughly.
- 5
Cool & Dry
Spread thinly on parchment paper or a baking sheet and let it cool completely - this will make the crunch extra crispy.
- 6
Store
Store in an airtight container in the refrigerator for up to 1 week. (Optional: freeze for up to 3 months.)
Serving suggestions:
Perfect as a crunchy topping for pasta, risotto, steak, fish, vegetables, salads, or on buttered bread.
