Pangrattato are crispy Italian breadcrumbs with a kick of garlic. Known as poor mans parmesan, it's great for leveling up so many dishes.
Ingredients
- 65 g stale bread crumbs (2 ¼oz)
- 1 clove garlic minced
- 2 tablespoons oil (notes 1)
- pinch sea salt flakes
- 1 tablespoon finely chopped parsley (notes 1)
For best results, always weigh ingredients where a weight is provided
Equipment
- Frying pan / skillet
Instructions
- Add the bread crumbs, garlic and oil to a small frying pan or skillet over medium heat. Cook stirring, for 4-5 minutes until golden brown and crispy.
- Stir in a good pinch of flaky sea salt, then immediately tip the crumbs out onto a plate to stop them cooking further. Wait a few minutes before stirring in the parsley.
- Use immediately or store in an airtight container, in the fridge for up to 1 week or the freezer for up to 2 months. If you leave the parsley out, it will keep longer.
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Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Pangrattato will soften if added to something with a sauce so leave it until serving time to add to any dish.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
