Pangrattato

5 from 1 vote

Pangrattato is a crispy and delicious Italian breadcrumb. It is made with Italian bread that is toasted in garlic infused olive oil and tossed with fresh herbs. It takes less than 30 minutes to make and is the perfect topping for pastas, vegetables, and more!

Prep Time10

Cook Time15

Total Time25

Course: Condiment

Cuisine: Italian

Keyword: pangrattato

Servings:

Calories: 130kcal

Author: Maria D'Errico

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

US Customary - Metric

Instructions

Prepare the breadcrumbs: tear the bread into small pieces and place them in a food processor. Blend until they form coarse breadcrumbs.
Infuse the olive oil and garlic: heat the olive oil in a large skillet over low heat. Then add the garlic and sauté until fragrant and golden, about 5 minutes.
Add the breadcrumbs: add the breadcrumbs to the skillet and toss them with the garlic infused oil until evenly coated. Then increase the heat to medium and toast the breadcrumbs for about 5 to 7 minutes until they are crisp and golden. Stir the breadcrumbs frequently so they don't burn.
Stir in the fresh herbs and seasoning: once the breadcrumbs are golden and crisp, stir in the parsley, rosemary, oregano, salt, and pepper. Continue cooking for an additional 1 to 2 minutes to let the flavors meld. Add more salt to taste as needed. Then remove from the heat and let cool slightly before sprinkling over your favorite dish. Enjoy!

Video

Notes

Italian baguette: I love using stirato bread because it is sturdy with a rustic texture. It soaks up the garlic infused olive oil while staying crispy. You can use a different type of bread, as long as it toasts well. Ciabatta, sourdough, or French bread would be great options. Stale bread works best because it's easier to grind into breadcrumbs and toasts faster. I like to keep my bread in the refrigerator for a day or two to speed up the staling process. If you don't have time to wait for stale bread, this recipe still works! I have had great results using fresh bread, but it may need to cook longer in Step 3 to reach the desired level of crispiness.
Parsley, rosemary, and oregano: you can use dry herbs instead, using ⅓ the amount of the fresh herbs. Dry herbs will need more cooking time to soften and release their flavors. I recommend adding them in Step 3 when you start toasting the breadcrumbs.
Add more seasoning: have fun with the seasoning! Fresh thyme will give the breadcrumbs a subtle sweetness. Italian seasoning enhances the authentic Italian flavors. If you love spice, you can add a bit of crushed red pepper for a kick! I recommend starting small, adding fresh herbs in 1 teaspoon increments and dry herbs in ¼ teaspoon increments. You can add more to taste if needed.
Add cheese: increase the umami and richness with some grated cheese. The best time to add the cheese is after the breadcrumbs have finished cooking and have cooled to room temperature. I prefer using 2 tablespoons of a grated cheese, which adds flavor without overpowering the other ingredients. Parmigiano-Reggiano and pecorino romano are great options.
Equipment: a food processor or blender to grind up the breadcrumbs. If you don't have either, you can instead use the coarse side of a box grater (the side with the largest holes). A box grater works best with stale bread.
Storage: the pangrattato can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. When ready to use, defrost the breadcrumbs in the refrigerator overnight.

Nutrition