Pangrattato (10-Minute Crispy Italian Breadcrumbs)

Name: Pangrattato (10-Minute Crispy Italian Breadcrumbs)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 serving
Ingredients: 2½ ounces bread; 1 tablespoon fresh Rosemary; 3 tablespoons extra virgin olive oil; 2 cloves garlic; ½ teaspoon mixed dried herbs; ½ teaspoon salt

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Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
4
Calories
145 kcal
Course
Condiments
Cuisine
Italian

Pangrattato (10-Minute Crispy Italian Breadcrumbs)

Emmett Bennett

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Step aside, Parmesan—pangrattato, the crispy, flavor-packed Italian breadcrumb topping, is here to elevate your pasta! Known as 'poor man's Parmesan,' this quick, budget-friendly garnish brings an irresistible crunch and depth of flavor in just 10 minutes.

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Ingredients

Servings

2½ ounces bread (Around 2 slices) Slightly stale or 1-day-old is best. There should be roughly 1 cup of breadcrumbs.
1 tablespoon fresh Rosemary
3 tablespoons extra virgin olive oil
2 cloves garlic peeled and kept whole, but crushed with the flat part of a knife
½ teaspoon mixed dried herbs
½ teaspoon salt

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Instructions

Start by making the breadcrumbs. Tear the stale bread into chunks in a food processor (I use a small one), then add the rosemary. Pulse them until you have coarse breadcrumbs and chopped rosemary.
Heat up the olive oil and garlic cloves in a large wide frying pan or other pan on a low to medium heat. Stir the garlic continuously to infuse the flavor into the oil. Once a breadcrumb added to the pan sizzles a little, remove the garlic. Then stir in the breadcrumb mixture until they are well mixed with the oil.
Sprinkle over the dried herbs and salt. Then cook and stir continuously, or until the breadcrumbs are golden but of course not burnt. Keep a close eye on them towards the end of cooking.
Take off the heat. To serve, sprinkle over your pasta, vegetables, soup, or other dish and eat immediately while still very crisp. Let any leftovers cool completely then store in a clean dry jar with a lid for up to 2 weeks.

Equipments used:

Notes

Type of bread: It doesn't really matter! As long as it is on the drier/stale side. Try sourdough, Italian style ciabatta/focaccia etc, your favorite loaf, or even just regular white sliced bread.
Type of bread: It doesn't really matter! As long as it is on the drier/stale side. Try sourdough, Italian style ciabatta/focaccia etc, your favorite loaf, or even just regular white sliced bread.
If it isn't dry enough, dry it out for 10 to 15 minutes in the oven (around 300F/150C).
And yes, the recipe does also work with ready-made breadcrumbs, including panko, but I suggest trying making your own for a chunkier, rustic effect!
To serve: If you like, you can stir in fresh herbs, lemon zest, or parmesan cheese before serving. Don't add any of these things if you expect there to be leftovers. You can save the leftovers in a jar for up to 2 weeks, but not if you add fresh ingredients.
Storage instructions: As explained above, you can keep the completely cooled pangrattato in a clean dry jar with a lid in the pantry for up to 2 weeks. You could freeze it for longer, but you'll probably need to crisp them up in a hot pan again before using.

Nutrition Information

Show Details

Calories 145kcal (7%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 0.01g Sodium 375mg (16%) Potassium 36mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 20IU (0%) Vitamin C 1mg (1%) Calcium 29mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 145 kcal

% Daily Value*

Calories	145kcal	7%
Carbohydrates	9g	3%
Protein	2g	4%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Trans Fat	0.01g	1%
Sodium	375mg	16%
Potassium	36mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	20IU	0%
Vitamin C	1mg	1%
Calcium	29mg	3%
Iron	1mg	6%