Pepperoni: not just for pizza.
in Oakland, California) making a salami or pepperoni gremolata, a lemony, chopped herb condiment with flecks of spicy cured meat mixed in. With all of these ideas combined, I was ultimately led to pepperoni pangrattato.
To make my totally unorthodox version of the classic Italian topping, I start by toasting panko bread crumbs with chopped pepperoni. When the pepperoni hits the hot skillet, it renders its fat and turns the panko bright red. Both get ultra crispy. Off the heat, I add lemon zest and lots of parsley, their brightness a perfect counterpunch to the rich crumbs.
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