Pancetta & Anchovy Croutons

Add a crunch to your salad with these deliciously rich croutons! A great way to make use of any leftover bread in a matter of minutes.

Categories: Breads, Pizza & Panini, Sides & Salads

Serves: 4 Preparation time: 5 minutes Cooking time: 10 minutes



  • 2 slices (approximately 100g) of stale sourdough bread
  • 4 tbsp of Filippo Berio Rustico Olive Oil
  • 2 slices of pancetta (or streaky bacon)
  • 3 anchovy fillets
  • 1 shallot
  • Fresh parsley


  1. Cut the sourdough bread into cubes.
  2. Dice the shallot finely.
  3. Dice the pancetta and the anchovy fillets.
  4. Add the Filippo Berio Rustico Olive Oil to a frying pan and place on a medium-low heat.
  5. Gently fry the pancetta, shallot and anchovies for about five minutes until the anchovies start to melt into the olive oil.
  6. Turn up the heat and add the cubed bread to the pan.
  7. Fry until lightly brown and crispy.
  8. Transfer to a bowl using a slotted spoon and sprinkle over the fresh parsley.

Cook with:

Rustico Unfiltered Extra Virgin Olive Oil

This Rustico Unfiltered Extra Virgin Olive Oil has a rich, textured consistency. With a natural fruity flavour, it has the mild peppery finish of freshly pressed olives.
  • Delicious balanced flavour
  • High in monounsaturates
  • Suitable for vegans and vegetarians

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