Pangrattato
Stale bread is pan-toasted in garlic-infused olive oil and seasoned with herbs and spices until golden brown and crisp in this easy pangrattato recipe. This Italian breadcrumb topping is an excellent accompaniment to pasta, soup, salad, roasted vegetables, and more.
Servings 10 (estimated)
Calories 125kcal
Ingredients
- 8 ounces 2-3 days stale bread Italian or sourdough (about 4 cups crumbs)
- 5 Tablespoons olive oil
- 3 cloves garlic minced
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon fine salt
- Cracked black pepper to taste
- 1 ½ Tablespoons chopped fresh parsley
Instructions
- Slice bread into roughly half-inch cubes and pulse in a food processor until small, coarse crumbs develop (some slightly larger pieces are fine). Work in batches as to not over-process the bread.
- Add olive oil to a large pan and heat it over low heat. Add the minced garlic and cook for 1 minute. This is to flavor the oil - the garlic should not brown.
- Increase the heat to medium-low and add the breadcrumbs to the pan. Stir to coat them with oil as evenly as you can, then stir in the dried oregano, dried rosemary, dried thyme, salt, and pepper.
- Toast for 10-20 minutes, stirring very frequently, or until evenly golden to golden-brown and crisp. Add the chopped fresh parsley during the last few minutes of cook time. Reduce the heat as needed to ensure the bread crumbs don't burn before they crisp.
- Immediately turn out the pangrattato onto a plate or pan to cool completely. Store once cooled in an air-tight container and refrigerate for up to a week. It can also be frozen in an air-tight freezer bag (with all excess air pressed out) for several months.
Notes
- Flavor variations: Add crushed red pepper flakes, grated lemon zest and/or other fresh herbs near the end of the cook time, or combine with grated Parmesan or Pecorino Romano when serving.
- Fresh herb substitutions: For fresh oregano, rosemary, and/or thyme, add about three times as much fresh herbs as dried (so 1 ½ teaspoons fresh for ½ teaspoon dried). Add them to the recipe near the end with 5 or so minutes of cook time remaining.
Nutrition
Calories: 125kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 195mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
