Ingredients
Method
- 1. Cut stale bread into chunks and pulse in a food processor until coarse crumbs form.
- 2. Heat olive oil in a large pan over medium-low heat. Add whole garlic cloves and cook until fragrant, then remove garlic before browning.
- 3. Add breadcrumbs to the pan, stirring to coat in the garlic oil.
- 4. Cook, stirring often, until golden brown and crispy.
- 5. Remove from heat and stir in parsley, cheese, or other flavorings of choice.
- 6. Spread pangrattato on a plate to cool completely before storing.
Nutrition
Notes
Use stale bread for best results. Fresh bread can be dried in the oven at 300°F (150°C) for 10–15 minutes before processing.
Store pangrattato without cheese at room temperature for up to 2 weeks; with cheese, refrigerate and use within 1 week.
Freeze in an airtight container for up to 3 months; re-toast before serving for best texture.
Variations: Add chili flakes for heat, lemon zest for brightness, or anchovies for umami.