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Preheat the oven to 200°C/gas mark 6
To make the croutons, tear up the sourdough into small pieces and set aside
sourdough bread, half a loaf
Combine the olive oil, garlic, butter, parsley and pepper together in a bowl and mix well. Add the sourdough pieces to the bowl and use your hands to coat them in the mix
20g of unsalted butter
2 garlic cloves, crushed
1 tbsp of fresh parsley, finely chopped
15ml of olive oil
1 pinch of pepper
Spread the croutons out on a large baking tray, making sure any leftover butter from the bowl goes onto the tray. Toast in the oven for 8 minutes until golden brown, then remove from the oven and sprinkle over the Parmesan. Serve scattered over pasta, soups or salad
40g of Parmesan
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