How to Make Perfect Pangrattato (Italian Breadcrumbs)
If you love adding a savoury, crispy finish to pasta and salads pangrattato might be your new favourite recipe.
Servings 10
Equipment
- 1 frying pan
- 1 box grater
- 1 chefs knife
- 1 wooden spoon
- 1 set of digital scales
- 1 set of measuring cups
Ingredients
- ¾ cup of panko breadcrumbs
- 50 g melted unsalted butter
- 2 large garlic cloves
- Zest of 1 lemon
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Toast the Garlic:
- Heat the butter in a large skillet over medium heat. Add the crushed garlic and sauté for 1-2 minutes to help flavour the butter
- Toast the Breadcrumbs:
- Add the panko to the skillet. Stir continuously to coat them evenly in the garlic butter. Toast for 5–7 minutes until golden and crispy. Make sure to keep stirring as they can burn.
- Add Flavour:
- Remove from the heat and stir in the lemon zest, parsley and seasoning. Remove the garlic cloves
- Cool and Store:
- Let the pangrattato cool completely on a paper-towel lined tray/plate before storing in an airtight container. Keeps well at room temperature for up to 1 week.
Notes
- These breadcrumbs need to be constantly stirred so they don't burn. As you do this, you will notice they slowly start to change colour and become more golden.
- The texture of these breadcrumbs is quite fine, if you want more bite, replace the panko for stale bread and use a food processor to get the right 'size' of breadcrumbs.
- I have used unsalted butter, so that the seasoning can be controlled. You can use salted butter but be mindful of this when you come to season your breadcrumbs.