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Parmigiano Reggiano works best OR a 50/50 Parmesan and Pecorino Romano 1.5 Tbsp olive oil or another neutral oil 1/4 tsp minced garlic 1 anchovy filet or 1/4 tsp anchovy paste 1/8 tsp black pepper water 1 Tbsp or so to thin the sauce sea salt only if needed since the anchovies are salty For the croutons 1/4 baguette only needed about 1/2 cup cubed pieces, OR ciabatta, or sourdough/other bread 2 tsp olive oil or another neutral oil 1/4 tsp minced garlic 1/4 tsp Italian seasoning or oregano, thyme, or rosemary (fresh or dried) 1/8 tsp sea salt 1/8 tsp black pepper 0.2 oz parmesan cheese 1 Tbsp or so grated, optional
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