Pangrattato: Crispy Italian Breadcrumbs
A quick pangrattato recipe made with stale sourdough, garlic, rosemary, parsley and olive oil. These crispy Italian breadcrumbs are perfect for sprinkling over pasta, soups, salads and roasted vegetables.
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
Calories: 54kcal (3%)Carbohydrates: 6g (2%)Protein: 1g (2%)Fat: 3g (5%)Saturated Fat: 0.5g (3%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 238mg (10%)Potassium: 27mg (1%)Fiber: 0.4g (2%)Sugar: 0.5g (1%)Vitamin A: 175IU (4%)Vitamin C: 3mg (4%)Calcium: 12mg (1%)Iron: 1mg (6%)
NOTES
Nutritional data is for information only, generated by the Spoonacular API.
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