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pangrattato in a blue dish with a spoon in the bowl.

Pangrattato

Robyn
This quick and easy recipe for Pangrattato (Italian breadcrumbs) is made from just 3 ingredients and is a simple recipe for leftover bread. Sprinkle them on pasta, soups, salads and so much more!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course 15 minute, leftovers
Cuisine Italian
Servings 4 servings
Calories 51 kcal

Equipment

  • Mini food processor
  • non stick frying pan

Ingredients
  

  • 1 slice of bread (approx 30-40g)
  • ¾ tablespoon olive oil
  • pinch salt

Instructions
 

  • Tear the bread into pieces. Using a mini food processor blitz the bread in to coarse crumbs.
  • Tip the breadcrumbs into a non stick frying pan and drizzle over the oil, sprinkle with the salt and stir with a spatula to combine.
  • Fry gently over a low-medium heat, stirring often, until the breadcrumbs are golden.
  • (If you want to add crushed garlic, add it once the breadcrumbs are starting to turn a very light golden brown.)
  • Once the pangrattato is a light to mid golden brown, tip them onto a plate to stop them from cooking.
  • You can use the pangrattato straight away or leave them to cool completely before storing in an airtight container. You can also freeze the cold pangrattato.
  • For flavour suggestions, see below.

Notes

Bread – any stale bread, from white to whole meal, home made bread or shop bought, sourdough, even bread crusts.
Olive oil – I prefer to use olive oil when making my pangrattato. For a different flavour you can use butter instead or use half oil and half butter.
Salt – salt elevates this dish.
Flavourings:
    • Lemon and parsley – zest lemon, 2 cloves garlic, parsley. Add garlic and lemon zest after step 3. Add parsley just before serving.
    • Chilli – if you want a spicy pangrattato add ½ teaspoon dried chilli flakes, added when the breadcrumbs are light golden.
    • Herbs – thyme, rosemary – cook with the breadcrumbs. Add softer herbs like thyme towards the end of cooking.
    • Cheese – add 25g finely grated  parmesan to the cooked breadcrumbs, or for budget friendly option add grated mature cheddar.
    • Nuts and Seeds – add some finely chopped walnuts, hazelnut or almonds and toast with the breadcrumbs. You can also add some pumpkin seeds or even sesame seeds.
When making the breadcrumbs, try to keep them roughly the same size. If you have much larger pieces of bread and fine crumbs, the finer crumbs will burn and the larger pieces of bread will be undercooked and won’t be crisp.
Keep an eye on the breadcrumbs when cooking as you don’t want them to catch and burn as this causes them to taste bitter and the burnt flavour would overpower your finished dish.
Once the pangrattato is a light to mid golden, tip them out onto a plate to stop them from cooking.
Don’t be tempted to cook on a higher heat. Longer is best to make sure the breadcrumbs are crispy all the way through and not crispy edges and chewy centres.
You can make fine breadcrumbs by chopping the bread in a food processor, or if you prefer something more chunky, roughly chop the bread with a breadknife (remembering they will take longer to cook).

Nutrition

Calories: 51kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.003gSodium: 47mgPotassium: 14mgFiber: 0.4gSugar: 1gVitamin A: 0.2IUVitamin C: 0.02mgCalcium: 13mgIron: 0.4mg
Keyword breadcrumbs, Italian breadcrumbs, leftover bread recipe

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