Pangrattato
Pangrattato is a crispy Italian breadcrumb topping made by toasting day-old bread in garlic-infused olive oil, then tossing it with fresh herbs. Ready in less than 30 minutes, it adds savory flavor and irresistible crunch to pasta, vegetables, soups, and any simple dish that needs a finishing touch.
Servings: 8
Calories: 130kcal
Ingredients
- 7 ounces Italian baguette (stale, about 2 cups)*
- ¼ cup extra virgin olive oil
- 2 cloves garlic (minced)*
- 1 tablespoon fresh parsley (chopped)*
- 1 teaspoon fresh rosemary (chopped)*
- 1 teaspoon fresh oregano (chopped)*
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Prepare the breadcrumbs: tear the bread into small pieces and place them in a food processor. Pulse until coarse breadcrumbs form. If you don't have a food processor, you can grate the bread using a box grater or pulse it briefly in a blender.
- Infuse the olive oil and garlic: heat the olive oil in a large skillet over low heat. Add the garlic and cook for about 5 minutes, until fragrant and lightly golden.
- Add the breadcrumbs: add the breadcrumbs to the skillet and toss to coat evenly in the garlic-infused oil. Increase the heat to medium and toast for 5 to 7 minutes, stirring frequently, until crisp and golden.
- Stir in the herbs and seasoning: once the breadcrumbs are golden and crisp, stir in the parsley, rosemary, oregano, salt, and pepper. Cook for 1 to 2 minutes more to develop the flavors, then season with additional salt to taste. Remove from the heat and let cool slightly before sprinkling over your favorite dish. Enjoy!
Video
Notes
- Italian baguette: I love using stirato bread, but any sturdy, crusty bread works, including ciabatta, sourdough, or French bread. Stale bread is ideal because it's grinds easily into breadcrumbs and toasts evenly.
- Using fresh bread: dry it in the oven first. Cut into cubes or thick slices, place on a baking sheet, and bake at 250°F (121°C) for 10-20 minutes, or until dry but not browned. Let it cool before processing into crumbs.
- Garlic: use freshly minced garlic. Pre-minced garlic can be milder and may not infuse the oil as well.
- Parsley, rosemary, and oregano: dried herbs can be substituted, using ⅓ the amount of fresh. Because dried herbs take longer to release their flavor, add them in Step 3 when you begin toasting the breadcrumbs.
- Flavor variations:
- different seasoning: add herbs like thyme, basil, or sage to change the flavor profile.
- brighten with zest: stir in finely grated lemon zest at the end for a fresh, bright finish.
- spice it up: add a pinch of crushed red pepper flakes to the oil for gentle heat.
- add cheese: once the pangrattato has cooled to room temperature, toss with 2 tablespoons of finely grated Parmigiano Reggiano or Pecorino Romano for extra richness and umami.
- Equipment: food processor or blender to make the breadcrumbs. A box grater also works, using the coarse side with the largest holes.
- Storage: store pangrattato in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Thaw in the refrigerator before using.
- Re-crisp: after freezing, pangrattato may lose some of its crunch. Warm in a dry skillet over medium-low heat for 2 to 4 minutes, stirring frequently until crisp again.
Nutrition
Serving: 0.25cup | Calories: 130kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 215mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
