Description
A flavorful and crunchy Italian-style breadcrumb topping, this Crispy Pangrattato brings garlicky, herby richness and golden texture to any dish — perfect for sprinkling over pasta, soups, or roasted vegetables.
Ingredients
For the Base:
3 cups stale bread, torn into small chunks
1/4 cup extra virgin olive oil (or substitute with another oil)
For Flavor:
2 cloves garlic, minced or grated
1 tablespoon fresh rosemary, chopped (or substitute with thyme)
1/4 cup fresh parsley, chopped (or 2 teaspoons dried parsley)
1 teaspoon dried oregano (optional)
1 teaspoon fine salt, to taste
Instructions
- Tear stale bread into small pieces and pulse in a food processor until coarse breadcrumbs form. Avoid over-blending for a crunchy texture.
- Heat olive oil in a large frying pan over low heat. Add minced garlic and cook until fragrant, about 30 seconds to 1 minute.
- Add breadcrumbs, rosemary, oregano, and salt. Stir well to coat evenly with oil.
- Increase the heat to medium-high and cook for 10–15 minutes, stirring frequently, until breadcrumbs turn golden and crispy.
- In the last few minutes of cooking, stir in parsley to keep its flavor bright.
- Spread pangrattato on a baking sheet to cool completely before storing or serving.
Notes
Add chili flakes for a spicy version or grated lemon zest for a citrusy finish.
Replace rosemary with sage, basil, or thyme to match different dishes.
Sprinkle with crushed fennel seeds when serving seafood pasta for extra aroma.
Mix in a tablespoon of Parmesan after cooling for a richer flavor.
Bake at 350°F (175°C) for 10–12 minutes as an alternative to frying.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
