Use stale bread to make pangrattato, a crispy Italian breadcrumb topping traditionally sprinkled over pasta in place of cheese. Rooted in cucina povera, Italy's resourceful "poor kitchen" cooking, pangrattato is sometimes called poor man's parmesan. It is a simple, clever way to reduce food waste and turn leftover bread into something deeply savoury, golden and crunchy.
This easy pangrattato recipe is made with sourdough, olive oil, garlic, rosemary and parsley. Use it as a crispy topping for pasta, soups, salads, roasted vegetables, beans or any dish that needs a little extra texture and flavour. It goes wonderfully with my alio olio pasta dish, or one of my soups, such as my carrot and red pepper soup.
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Why You'll Love This Pangrattato, Crispy Italian Breadcrumbs
- Uses up stale bread instead of wasting it. Starve the bin!
- Adds instant crunch and texture to pasta, soup, salads and roasted vegetables.
- Cheap but high impact - a small spoonful changes the whole dish.
- Quick to make and easy to store.
- Naturally plant-based if your bread is vegan.
Key Ingredients & Notes
- Sourdough bread - Stale sourdough gives the best texture because it breaks into rough, crisp crumbs. Bread that is at least a day old works best.
- Olive oil - Helps the breadcrumbs turn golden and carries the flavour of the garlic and herbs. Use olive oil with a flavour you like.
- Garlic - Adds savoury depth. Grate it finely so it spreads evenly through the oil, and cook it gently so it does not burn.
- Rosemary - Gives the pangrattato a woody, aromatic flavour. Remove the leaves from the stalks and chop them finely.
- Parsley - Adds freshness and colour. Stir it through at the end so it keeps its flavour.
- Salt - Pangrattato is used as both a topping and a seasoning, so salt matters. Adjust depending on how salty your bread is.
- Black pepper - Adds warmth and balances the richness of the olive oil. Freshly ground black pepper works best.
See the recipe card for quantities.
How to Make Pangrattato, Crispy Italian Breadcrumbs
- Tear the sourdough bread into rough chunks and place them in a blender or food processor. Use the pulse function to break the bread into coarse breadcrumbs. Do not blend too finely - pangrattato should have an uneven, crumbly texture so it crisps up properly.
- Finely chop the rosemary, and roughly chop the parsley.
- Heat the olive oil in a frying pan over a low heat. Add the grated garlic and cook for about 30 seconds, stirring constantly. Keep the heat gentle and do not let the garlic brown, or it will taste bitter.
- Add the breadcrumbs and turn the heat to medium. Stir well to coat the breadcrumbs.
- Add the salt and rosemary, then continue frying for 10 to 15 minutes, until the breadcrumbs are golden and dry.
- Turn off the heat and stir through the chopped parsley and pepper.
- Transfer the breadcrumbs to a plate and let them cool completely.
- Once cooled, transfer to a suitable container.
Substitutions & Variations
Rosemary - Swap the rosemary for thyme if you prefer a softer, more earthy flavour.
Parsley - Use chervil or tarragon instead of parsley. Tarragon has a stronger aniseed flavour, so use a little less if you do not want it to dominate.
Sourdough bread - Any stale bread will work, including sandwich bread, ciabatta, baguette or focaccia. The important thing is that the bread is a little dry, as this gives you crispier breadcrumbs.
Spicy pangrattato - Add a pinch of chilli flakes with the rosemary for gentle heat.
Lemon zest - Stir through a little finely grated lemon zest at the end for a brighter, fresher flavour. This works especially well with pasta, fish-style vegan dishes, greens and roasted vegetables.
Nutritional yeast - Add nutritional yeast for an extra savoury, cheesy flavour while keeping the pangrattato vegan.
Nuts - Add finely chopped pine nuts, hazelnuts or almonds for extra crunch. Toast them gently with the breadcrumbs, but watch them carefully as they can burn quickly.
Cheese - For a richer, more traditional cheesy flavour, stir through finely grated parmesan once the breadcrumbs have cooled slightly. Don't add it too early or it may clump in the pan.
Equipment
For this recipe, you will need:
- Frying pan.
- To create the breadcrumbs, you can use a grater or a food processor.
- A jam jar or an airtight container to store the Pangrattato.
Storage
Allow the pangrattato to cool completely before storing. Transfer it to an airtight jar or container and keep it in a cool, dry place for up to 2 weeks.
You can also store pangrattato in the fridge, although this may slightly soften the texture. To refresh it, warm it in a dry frying pan for a few minutes until crisp again.
To freeze, transfer the cooled pangrattato to a freezer-safe silicone bag or airtight container. Freeze for up to 3 months. Re-crisp in a dry pan before serving.
Chef's Tips
For the best pangrattato, use stale, crusty bread. Fresh or very soft bread will not break down into good crumbs and can turn claggy in the pan.
If your bread is not dry enough, tear it into pieces and leave it uncovered on the kitchen counter overnight. For a quicker option, place the bread on a baking tray and dry it in a low oven until firm and slightly crisp.
Do not blitz the bread too finely. Pangrattato should have rough, uneven crumbs for a better crunch.
Keep the heat moderate when frying. The breadcrumbs need time to dry out and turn golden, but the garlic can burn quickly if the pan is too hot.
FAQ
Pangrattato is an Italian condiment, literally translated as "grated bread". It is a crispy breadcrumb topping that adds flavour and texture to salads, soups and pasta. It is made by frying breadcrumbs in olive oil, garlic, herbs and seasoning.
Breadcrumbs are typically unseasoned, dry breadcrumbs used for structure, binding, and coating in dishes. Pangrattato, however, is a specific culinary preparation. Breadcrumbs are functional; pangrattato elevates a dish with flavour and texture.
Yes, in fact, this recipe is vegan. However, pangrattato is a versatile dish and for a richer flavour, cheese can be added. Some Italian recipes even add fried anchovies.
📖 Recipe
Pangrattato: Crispy Italian Breadcrumbs
Equipment
- Food Processor If you don't have a food processor, you can use a grater.
- Jam jar or airtight container
Ingredients
- 100 g Sourdough Bread stale, at least 1 day old
- 2 tablespoon Olive oil
- 5 g Garlic 1 clove, finely grated.
- 2 g Rosemary 2 sprigs
- 20 g Parsley fresh
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- Tear the sourdough bread into rough chunks and place in a food processor. Pulse until you have coarse, craggy breadcrumbs. Do not blend too finely; the texture should be uneven.
- Remove the rosemary leaves from the stalks and finely chop them. Roughly chop the parsley and set aside.
- Heat the olive oil in a frying pan over a low heat. Add the grated garlic and cook for about 30 seconds, stirring continuously so it does not burn.
- Add the breadcrumbs to the pan and increase the heat to medium. Stir well to coat the crumbs in the garlic oil.
- Add the salt and chopped rosemary. Continue frying for 10-15 minutes, stirring often, until the breadcrumbs are golden, crisp and dry.
- Turn off the heat. Stir in the chopped parsley and black pepper.
- Transfer the pangrattato to a plate or bowl and leave to cool completely.
- Once cool, store in an airtight container or glass jar. Add to pasta, soups, salads or roasted vegetables just before serving.
Nutrition
NOTES
Recipes To Serve With Pangrattato
Pangrattato is an easy way to add crunch to soups, beans, pasta and roasted vegetables. Try it with these simple plant-forward recipes.
Food Safety
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
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