Pangrattato

Name: Pangrattato
Total time: 15 min
Yield: 4 serving
Ingredients: 4 lices sourdough bread; 1 tablespoon rosemary; 1 tablespoon olive oil; 1 tablespoon butter; 1 garlic

User Reviews

5

2 reviews

Excellent

Total Time
15 mins
Servings
4
Calories
135 kcal
Course
Condiments
Cuisine
Australian

Pangrattato

Zara Shaw

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Pangrattato - crispy, crunchy breadcrumbs flavoured with rosemary and garlic. Perfect to sprinkle over your finished pasta dish.

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Ingredients

Servings

4 lices sourdough bread day-old
1 tablespoon rosemary fresh leaves
1 tablespoon olive oil
1 tablespoon butter I used salted
1 garlic crushed, clove

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Instructions

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Place sourdough and rosemary leaves into a food processor and process into crumbs.
Heat olive oil and butter together in a frypan until sizzling, then add crumb mixture to pan.
Mix to coat crumbs in oil and butter, and fry over medium high heat, stirring until crumbs are browned and crisp.
Add crushed garlic to breadcrumb mixture and mix well to combine thoroughly. Continue to fry for 1-2 minutes then remove from heat.
Serve sprinkled over pasta.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
The pangrattato will get a little more crisp on standing.
You could substitute fresh thyme leaves for the rosemary, depending on your taste or what dish you are serving the pangrattato with.
You don't need to limit yourself to sprinkling these crumbs over pasta, they would also be great over a rich, thick casserole or on top of mashed potatoes or risotto.