Crispy Pangrattato: Transform Stale Bread into Crunchy Gold

This crispy pangrattato elevates dishes with crunchy, garlicky fried breadcrumbs, making it a budget-friendly and gluten-free topping.

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Prep Time 10

Cook Time 15

Cooling Time 10

Total Time 35

Servings: 4 servings

Course: Snacks

Cuisine: Italian

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

Pangrattato Ingredients

3 cups Stale Bread Sourdough or any stale bread works best.
1/4 cup Extra Virgin Olive Oil Essential for even frying.
2 cloves Garlic Minced or grated.
2 tablespoons Fresh Rosemary Finely chopped.
2 tablespoons Fresh Parsley Finely chopped.
1 teaspoon Dried Oregano
1 teaspoon Fine Salt Adjust to taste.

Optional Variations

1/2 cup Cheese (Parmigiano Reggiano or Parmesan) Add after cooling.
1 teaspoon Chili Flakes For a spicy kick.
2 fillets Anchovy Fillets Melt with garlic and oil.
1 teaspoon Freshly Ground Black Pepper

Equipment

frying pan
Food Processor

Method

Step-by-Step Instructions for Crispy Garlicky Pangrattato

Prepare the stale bread by tearing it into chunks or using a food processor to pulse into coarse breadcrumbs.
Mince or grate garlic cloves and set aside.
In a frying pan, heat olive oil and add minced garlic over low heat until fragrant.
Increase heat, add breadcrumbs, rosemary, oregano, and salt; mix thoroughly.
Fry the mixture over medium-high heat while stirring constantly until golden brown and crispy.
Cool on a baking sheet, then store in an airtight container.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gCalcium: 2mgIron: 5mg

Notes

Pangrattato can be stored for two weeks in the fridge or frozen for up to three months. Reheat in a frying pan to restore crunchiness.

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