Pangrattato is a crispy flavoured breadcrumb made with fresh herbs, butter and garlic. These Toasted breadcrumbs are a quick and budget-friendly way to add something extra to your pasta and make it oh-so-much more delicious.
Pangrattato
Pangrattato is my go-to when I am in a hurry to make dinner. I can't recommend this recipe enough.
With its crunchy texture complemented by a herby flavour with a dash of Garlic, this “poor man’s Parmesan” adds a delightful extra bit of flavour and texture to any dish that you use it as a topping in.
This recipe is more of a topping than a full-blown dish, and it will make your life a lot easier (at least when it comes to the kitchen). So, keeping things easy in terms of reading, too, let’s jump right into the nitty-gritty of the recipe.
Why I love This Recipe
- I can finally use up the stale bread that has been menacingly staring back at you every day in my kitchen.
- Owing to the long shelf life, I prepare a whole batch and keep it ready to go for one of those surprise visits or last-minute meals.
- The topping is versatile in the sense that it goes well with a lot of recipes with widely varying flavour profiles.
What Is In This Pangrattato Recipe?
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Sourdough Bread. For the best results, I use stale Sourdough Bread, which is at least a day old. Fresh bread will not give the dish its signature crispiness.
Fresh Rosemary Leaves. The herbs you choose to add to the dish will affect its flavour profile significantly. Here, I have chosen to go with Fresh Rosemary Leaves as the herb of our choice.
Olive Oil. I used it to fry the breadcrumbs.
Butter. Since I have left out salt in this recipe, feel free to use salted butter to enhance the flavours.
Garlic. I recommend using finely chopped Garlic to avoid messing up the texture of the recipe.
How To Make Pangrattato?
One: Put the bread into the food processor and beat the mixture until it crumbs. Chop rosemary leaves and add to the bread crumbs.
Tip: Pulse the food processor for a few seconds at a time when churning the bread. Not leaving it to run will give you the best possible texture.
Two: In a frying pan, heat oil and butter until sizzling. Then add the crumb mixture to the pan, mix well and fry over medium heat until golden brown.
Three: Now, add crushed garlic and mix until combined. Keep cooking for 1-2 minutes, then remove from heat.
Four: Sprinkle over rice or pasta to serve.
Top Tips!
- For crispier Pangrattato, let it stand for a few minutes. The more it stands, the crispier it gets.
- Let the Pangrattato cool down to room temperature before using.
Serving Ideas
- Top your baked pasta dishes like macaroni and cheese or lasagna with this delicious dish to take them to another level.
- Roasted vegetables like broccoli, beans, etc., taste fabulous when sprinkled with this crispy flavoured breadcrumb.
- This dish is also a great way to give your salads a crunchy texture along with a nuanced flavour.
- Coat chicken breasts or other kinds of meat with these breadcrumbs and fry them for quick and delicious meals.
- The topping also goes well with egg dishes.
- Mashed potatoes and this crispy flavoured breadcrumb is a combination that is overall quick to make and filling to the tummy.
Variations & Substitutions
- You may use white bread, gluten-free bread, garlic bread, for this recipe.
- For all the cheese lovers out there, shredded parmesan cheese or other hard cheeses prove to be excellent additions.
- There is absolutely no need to restrict yourself to Rosemary Leaves. You can go completely crazy with the herbs and sprinkle in all the thyme or parsley (or anything that your tastebuds approve of) that you want.
- For an appealing spicey twist, red pepper flakes are the common go-to option.
- Using flavoured and nutty oils instead of olive oil can lead to a subtle variation in the taste such as sesame oil.
Storage
Make-Ahead of Time: Because of its long shelf life and easy storage, this recipe is ideal for making ahead of time.
To Store: Pangrattato can be stored for up to six months if stored in a cool and dry place in an airtight container. Make sure that it is stored at room temperature.
To Freeze: Keep the dish in a freezer-safe bag and freeze it. This will keep it from spoiling for up to a year.
Reheating: There is no need to reheat the dish as it is best consumed at room temperature, as mentioned earlier. Just thaw it after taking it out from the freezer, and you are ready to go.
FAQs
Yes, you can absolutely make Baked Pangrattato. Put the ingredients in a high-walled oven safe container and place it in the middle rack of a preheated oven. The crumbs should reach an appealing golden-brown colour in around 30-45 minutes. Remember to keep stirring it every 15 minutes for even browning.
Just replace the butter with a vegan-friendly alternative, and you will be good to go!
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Recipe Card
Pangrattato
Equipment
Ingredients
Instructions
- Put the bread and rosemary leaves into the food processor and beat until crumbs.4 slices sourdough bread, 1 tablespoon fresh rosemary leaves
- In a frying pan, heat oil and butter until sizzling, then add the crumb mixture to the pan, mix well and fry over medium heat, until golden brown.1 tablespoon olive oil, 1 tablespoon butter
- Now, add crushed garlic and mix until combined. Keep cooking for 1-2 minutes, then remove from heat.1 clove garlic
Notes
- For a crispier texture, I recommend letting it stand for a few minutes. The more it stands, the crispier it gets.
- Pulse the food processor for a few seconds at a time when churning the bread. Not leaving it to run will give you the best possible texture.
Beth says
Easy and nice, I replaced rosemary with fresh thyme.
Mandolin says
I tried this recipe, and it is a keeper!