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crisp breadcrumbs in a white bowl
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Pangrattato

Pangrattato - crispy, crunchy breadcrumbs flavoured with rosemary and garlic. Perfect to sprinkle over your finished pasta dish.
Course Sauce/Condiment
Cuisine Modern Australian
Total Time 15 minutes
Servings 4
Calories 135kcal
Author Lee-Ann Grace

Ingredients

  • 4 slices day-old sourdough bread approx 150g
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon olive oil
  • 1 tablespoon butter I used salted
  • 1 garlic clove crushed

Instructions

  • Place sourdough (4 slices/approx 150g) and rosemary leaves (1 tbsp) into a food processor and process into crumbs.
  • Heat olive oil (1 tbsp) and butter (1 tbsp) together in a frypan until sizzling, then add crumb mixture to pan.
  • Mix to coat crumbs in oil and butter, and fry over medium high heat, stirring until crumbs are browned and crisp.
  • Add crushed garlic (1 clove) to breadcrumb mixture and mix well to combine thoroughly. Continue to fry for 1-2 minutes then remove from heat.
  • Serve sprinkled over pasta.

Notes

  • The pangrattato will get a little more crisp on standing.
  • You could substitute fresh thyme leaves for the rosemary, depending on your taste or what dish you are serving the pangrattato with.
  • You don't need to limit yourself to sprinkling these crumbs over pasta, they would also be great over a rich, thick casserole or on top of mashed potatoes or risotto. 
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Calories: 135kcal