Why You’ll Love This Recipe

I like this recipe because it’s simple, quick, and uses basic ingredients I usually already have in my kitchen. Pangrattato is often called “poor man’s Parmesan” in Italy, but it tastes luxurious with its combination of garlic, herbs, and crispy bread. I love making it fresh—it keeps meals light while adding richness and depth. It’s also a great way to use up stale bread, turning waste into something delicious and versatile.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Base
3 cups stale bread, torn into small chunks
¼ cup extra virgin olive oil (can substitute with any oil on hand)

For Flavor
2 cloves garlic, minced or grated for best flavor
1 tablespoon fresh rosemary, chopped (can substitute with thyme)
¼ cup fresh parsley, chopped (or use dried parsley)
1 teaspoon dried oregano (optional for varying flavor)
1 teaspoon fine salt (adjust to taste)

Directions

1. I start by tearing stale bread into small chunks and pulsing them in a food processor until they become coarse breadcrumbs. I avoid over-blending because I like the pangrattato to have texture and crunch.

2. I mince or grate the garlic finely to release its aroma and flavor.

3. In a frying pan, I heat the olive oil gently over low heat until warm and fragrant, then add the garlic. I let it cook briefly—just until it starts to sizzle and becomes aromatic.

4. I add the breadcrumbs, rosemary, oregano, and salt to the pan, stirring well to coat everything evenly in the oil.

5. I increase the heat to medium-high and fry the mixture for about 10–15 minutes, stirring frequently until the breadcrumbs turn golden brown and crispy.

6. In the last few minutes of cooking, I stir in the chopped parsley to keep its flavor bright and fresh.

7. Once done, I spread the pangrattato onto a baking sheet to cool. This helps it stay crisp and prevents steaming.

Servings and Timing

This recipe makes 4 servings.

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• When I want a spicier version, I add a pinch of chili flakes to the breadcrumbs while frying.

• For a citrusy touch, I mix in grated lemon zest after removing it from the heat.

• I sometimes replace rosemary with sage or basil, depending on what pairs best with my main dish.

• If I’m serving seafood pasta, I add a sprinkle of crushed fennel seeds for a subtle, aromatic twist.

• For a richer version, I mix in a tablespoon of grated Parmesan once the breadcrumbs have cooled.

Storage/Reheating

I store cooled pangrattato in an airtight container at room temperature for up to a week. To keep it extra crisp, I make sure it’s completely cool before sealing the container. If it loses crunch, I reheat it in a dry skillet over medium heat for a few minutes to restore its texture. It can also be frozen for up to a month—just toast it again before using.

FAQs

What kind of bread works best?

I usually use stale crusty bread like sourdough or ciabatta. The firmer the bread, the better the texture.

Can I use pre-made breadcrumbs?

Yes, but homemade breadcrumbs give a much better flavor and crunch.

How do I stop the garlic from burning?

I keep the heat low when adding garlic and stir constantly—it burns quickly and turns bitter if overheated.

Can I bake the pangrattato instead of frying?

Yes, I spread it on a baking sheet and toast at 350°F (175°C) for 10–12 minutes, stirring halfway through.

Can I make it gluten-free?

Absolutely. I use gluten-free bread—it works perfectly for this recipe.

How should I use pangrattato?

I sprinkle it over pasta, salads, soups, casseroles, or roasted vegetables. It adds texture and flavor to almost anything.

Can I add nuts or seeds?

Yes, a tablespoon of toasted pine nuts or sesame seeds adds extra crunch and depth.

Can I use dried herbs instead of fresh?

Yes, I just reduce the quantity slightly since dried herbs are more concentrated.

How can I make it more aromatic?

I sometimes add crushed garlic cloves to the oil and remove them before adding the breadcrumbs for a milder infusion.

How do I keep it crispy when storing?

I let it cool completely before sealing it in an airtight container and keep it away from moisture or steam.

Conclusion

This Crispy Pangrattato is one of my favorite kitchen secrets for adding texture and flavor to any dish. I love how something so simple—stale bread, garlic, and herbs—can make such a big difference. Whether sprinkled over pasta, soups, or roasted vegetables, it brings a satisfying crunch and an aromatic boost that turns ordinary meals into something special. It’s quick, easy, and endlessly versatile—the perfect finishing touch for any home-cooked meal.