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