Put your leftover sourdough bread to good use with Pangrattato! Made from day-old bread, these crispy Italian breadcrumbs are easy to whip up and make a delicious crunchy topper for pasta, salads, and soups. Includes both stovetop and oven methods. Vegan and GF adaptable.
What is Pangrattato?
Pangrattato means “breadcrumbs” in Italian. Often referred to as the “poor man’s parmesan” in Italian cuisine, it is a flavorful Italian condiment made from day-old bread, seasoned with olive oil, fresh herbs, and garlic, and then toasted to a perfect golden crisp.
Why You’ll Love This Recipe
These crispy morsels are a fantastic way to elevate simple dishes like pasta, vegetables, soups, or salads, adding texture and a burst of savory flavor. Trust me when I tell you, they make everything better!
Store-bought breadcrumbs are often highly processed and may contain ingredients that can trigger inflammation when consumed in large quantities. Always read your labels!
They are a smart way to preserve your sourdough bread, for just a bit longer!
Pangrattato Recipe Ingredients
- Bread: Use thick slices of day-old sourdough bread. Most types of bread work for this recipe. but if you are on the sourdough bandwagon, it is great way to use up your bread, and use it down the road!
- Extra virgin olive oil: Use a high-quality, Italian olive oil, as the flavor will be noticeable here.
- Garlic cloves: For a pungent bite and savory taste. ( Or sub garlic powder)
- Fresh herbs: I like to use fresh thyme and rosemary, but oregano, parsley, tarragon, and dill all work as alternatives.
Pangrattato Variations
Here are some optional additions you can add to your pangrattato to make it your own!
- Make it gluten-free (use gluten-free bread)
- Add black pepper or chilli flakes for a little heat!
- Add nuts, for crunch! Almonds, walnuts, or pine nuts
- Add lemon zest- for a citrus flavor boost!
- Add cheese-Parmigiano reggiano or pecorino romano
- Nutritional yeast – add a little nutritional yeast for a cheesy flavor and B Vitamins.
How to Make Pangrattato (two ways!)
1. Pulse the ingredients. Tear the bread into rough pieces, then place in a food processor. Add grated garlic, salt, herbs, and olive oil. Pulse for 30 seconds, or until the bread is crumbly—not too fine! Some irregularity is nice for a crunchy texture. You can also chop everything finely.
2. Toast the mixture. You can use the stovetop method in a skillet, or the oven method to toast the breadcrumbs.
If using the stovetop, place the bread mixture in a frying pan or cast-iron skillet over medium heat, stirring every minute for 15 minutes, until golden and crisp.
If using the oven, spread the breadcrumbs out on a parchment-lined sheet pan and bake in a 325°F oven for 25-35 minutes. Stir after 15 minutes.
Storing and Freezing
Store in an airtight container on the counter for up to two weeks. You can also freeze pangrattato for up to 3 months.
Ways to use Pangrattato
Sprinkle pangrattato over pasta dishes, soups, or salads for a little extra crunch. Here are some of our favorite options!
- Pasta: Caramelized Leek Pasta, Lemon Pasta, Orecchiette with Broccoli, Baked Feta Pasta, Roasted Cauliflower Pasta
- Soup: North African Carrot Soup, Potato Leek Soup, Salmon Chowder, Sorrel Soup, Ajo Blanco (Spanish White Gazpacho)
- Salads: Caesar Salad, Kale Caesar Salad, Little Gem Salad with Dilly Ranch Dressing, White Bean Salad
FAQs
It is an Italian toasted breadcrumb made with garlic and herbs to be used as a flavorful topping for pastas, soups, salads, and vegetables.
Gremolata is a mixture of herbs, garlic, olive oil, and lemon juice, whereas Pangrattato is seasoned breadcrumbs.
The Italian word “pangritata” translates to “grated bread.”
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More Favorite Italian Condiments
Pangrattato Recipe (Pangritata) Italian Breadcrumbs
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 1/2 cups
- Category: condiment, Italian,
- Method: stovetop, oven
- Cuisine: Italian
- Diet: Vegan
Description
Put your leftover sourdough bread to good use with Pangrattato! These Italian breadcrumbs are made from day-old bread, olive oil, garlic, and herbs. Easy to whip together and makes a perfect crunchy topper for pasta, salads, and soups. Includes both stovetop and oven methods.
Ingredients
- 3 thick slices sourdough bread, about 7 ounces (day old works best and most any bread will work)
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, grated or minced
- 1/4 teaspoon salt
- 2 tablespoon fresh thyme and rosemary, minced (or use oregano, parsley, tarragon or dill)
Optional additions: chili flakes, almonds, walnuts, lemon zest, black pepper, pinenuts, parmigiano reggiano, pecorino romano
Instructions
- Tear bread in to rough chunks and place in food processor. Add grated garlic, salt, herbs and olive oil. Pulse about 30 seconds until bread is in craggy crumbs, not to fine – some irregularity for texture is nice, though make it to your liking!
- Stove top method: Place in a pan over medium heat. Stir every minute for 15 minutes or until bread crumbs are golden brown and crisp.
- Oven method: Spread out on a sheet pan and bake in a preheated oven at 325°F for 25-35 minutes, stir after 15 minutes.
Notes
Store in an airtight container on the counter for up to 2-3 weeks, or freeze for up to 3 months.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 84
- Sugar: 0.6 g
- Sodium: 145.2 mg
- Fat: 3.9 g
- Saturated Fat: 0.6 g
- Carbohydrates: 10.5 g
- Fiber: 0.6 g
- Protein: 2.2 g
- Cholesterol: 0 mg
