Preheat oven to 180°C. Place the bread in a blender and blend until rough crumbs form. Place breadcrumbs on a baking tray. Bake for 7
minutes or until light golden. Then, add the pine nuts to the tray and bake for
a further 3 minutes. Set aside to cool.
Combine the
breadcrumbs, pine nuts and lemon rind in a small bowl and then set aside.
Heat the olive oil in
a medium saucepan over a medium-high heat. Add the garlic and anchovy to the saucepan and cook
for 1 minute. Then, add the brussel sprouts and crushed tomatoes. Reduce the heat to
medium-low and cover, simmering until the brussel sprouts
are bright green and tender. Transfer to a serving dish. Top the breadcrumb
mixture and season to taste with pepper.
