Pangrattato Recipe
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These crispy Italian breadcrumbs, known as "pangrattato", are a traditional topping for pasta, vegetables and other dishes from southern Italy. Flavored with garlic, fresh herbs and fried in extra virgin olive oil, this is a condiment that's hard to beat!
Servings: 8 generous servings
Equipment
- 1 small food processor
- 1 skillet or frying pan
Ingredients
- 7 ounces (200 grams) stale bread
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic
- 1 teaspoon fresh rosemary (finely chopped)
- 1 tablespoon fresh parsley (finely chopped)
- ½ teaspoon dried oregano
- 1 teaspoon fine salt
Instructions
- Tear the bread into small chunks and then use a food processor to reduce to coarse breadcrumbs.
- Mince or grate garlic.
- Combine oil and garlic in a frying pan. Place over low heat just until the oil begins to warm and the garlic is fragrant. The garlic shouldn’t fry.
- Add the breadcrumbs, chopped fresh rosemary, oregano and salt. Stir well to coat in the garlicky oil.
- Increase the heat to medium-high. Stir all the time not letting the breadcrumbs burn.
- After 5 minutes add the parsley. Continue to stir over medium-high heat until golden brown. It’ll take between 10-15 minutes in total.
- Remove from the heat and immediately tip onto a baking sheet to cool.
Notes
Tips for Success
- For this recipe, use stale, but not oven-dried, bread. A few days-old sourdough works perfectly for delicious pangrattato.
- Avoid over-processing the bread. A mix of larger crumbs and fine crumbs creates great texture and crunch.
- Fry the crumbs over medium heat until they’re deeply golden brown. Keep stirring constantly to prevent burning.
Nutrition
Calories: 116kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 441mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
