Pangrattato is simply toasted bread crumbs, seasoned with olive oil, garlic, a few red pepper flakes and sometimes a touch of anchovy. It’s a tasty alternative to Parmesan cheese when sprinkled on pasta and other cheese-dusted dishes instead. Pangrattato adds flavour and crunch to many different dishes, and can be used as a topping for risotto, pasta, fish or vegetables.
Sherri Brooks-Vinton’s Pangrattato
Makes about 2 cups (100 gr) breadcrumbs
3 slices, or both heels of bread, from a stale loaf
2 tablespoons olive oil
1 garlic clove, minced
1 anchovy, minced
Pinch of red pepper flakes
2 tablespoons of finely minced fresh parsley
Preheat the oven to 150°C (300°F). Pulverise the bread in your food processor to make bread crumbs. Spread the crumbs thinly on a cookie sheet and bake until toasted and browned, about 10 minutes, shaking the pan once or twice to ensure even browning. Remove from the oven and allow to cool slightly.
Heat the olive oil over medium to low heat. Add the garlic and gently sauté it, allowing it to infuse the oil without browning. Add the anchovy and sauté briefly, 2 to 3 minutes. Add the breadcrumbs to the pan and stir to thoroughly combine. Add the red pepper flakes and parsley and stir again. Use immediately as a topping for risotto, buttered pasta, grilled fish, or sautéed or steamed vegetables.
Reprinted with permission from Eat It Up!: 150 Recipes to Use Every Bit and Enjoy Every Bite of the Food You Buy, Sherri Brooks Vinton, Lifelong Books (2016)
About The Book:
Sherri Brooks Vinton helps you make the most out of the food you bring home. These 150 delicious recipes mine the treasure in your kitchen—the fronds from your carrots, leaves from your cauliflower, bones from Sunday’s roast, even the last lick of jam in the jar are put to good, tasty use.
[Photo: Maritè Toledo/Flickr]