Pangrattato (Crispy Italian Breadcrumbs)

Pangrattato is easy to make and will be a simple, yet delicious addition to many of your favorite dishes. Made from stale bread, olive oil, garlic, salt, fresh rosemary, Italian parsley, and oregano, this simple recipe will soon become a staple in your kitchen.

 

You’ll often hear Pangrattato referred to as a “poor man’s parmesan.” This crispy Italian breadcrumb mixture can be used as a topping or garnish for many of your favorite dishes, adding a crunchy texture and flavor.

I particularly like using these crispy breadcrumbs as a topping on pasta with olive oil and garlic. They also make a great addition to vegetable dishes and seafood.

Ingredients to make Pangrattato

Gather the ingredients to prepare our pangrattato recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

Can I change up the recipe?

Absolutely! Here are a few of my favorite variations.

• Herbs: Swap rosemary for thyme, oregano, parsley, or basil​​.
• Spices: Add red pepper, chili flakes, or cracked black pepper​​.
• Anchovy: Melt anchovy fillets into the oil for a fish recipe​​.
• Cheese: Add parmesan for a salt umami quality​​.
• Infused Oil: Use flavored oils like lemon, orange, chili, truffle, or herb oil​​.
• Citrus: Add zest of lemon, orange, or lime​​.
• Nuts: Include chopped almonds, pine nuts, or walnuts​​. Add nuts or seeds like pumpkin seeds for extra crunch.

What type of bread should I use to make Pangrattato?

I made my pangrattato using Italian bread, but you can also use plain white bread, French baguettes, rolls, sourdough, rye, whole grain bread, or just about any of your favorite types of bread.

Use gluten-free bread to make a gluten-free version of these delicious crispy breadcrumbs.

How to make Pangrattato

Follow along with my simple step-by-step instructions to learn how to make pangrattato in your home kitchen.

• Tear the bread into small chunks and place them in a food processor.
• Pulse until you have coarse breadcrumbs.

Place the bread crumbs in a bowl and set aside until needed.

• Add the oil and garlic to a large frying pan over low heat.
• Cook just until the oil begins to warm and the garlic is fragrant. The garlic shouldn’t fry.
• Add the breadcrumbs, chopped fresh rosemary, oregano, and salt to the pan.
• Stir well to coat in the garlicky oil.
• Increase the heat to medium-high. Stirring the entire time. Don’t let the breadcrumbs burn.
• After 2-3 minutes, add the parsley.
• Continue to stir over medium heat until golden brown (3-5 minutes).

Remove from the heat and immediately pour onto a baking sheet or serving platter to cool.

Pangrattato makes a great topping for mac and cheese, potatoes au gratin, vegetables, salads, baked seafood dishes, and pasta.

These crispy Italian breadcrumbs can be used on a wide variety of dishes.

I love using these crispy Italian breadcrumbs as a topping on spaghetti; the crunchy toasted pangrattato adds flavor and texture to pasta and works with a red sauce or white sauce.

Pangrattato really shines when used as a topping on roasted vegetables. Its nutty, toasted flavor makes a delicious contrast to roasted asparagus, broccoli, green beans, and cauliflower.

Store any leftovers in an airtight container in a cool, dry place for up to 2 weeks​​. Store in a freezer-safe container for up to 3 months

Chef Tips

• Use day-old stale bread or dry out fresh bread in a low oven for 5 minutes​​.
• Stir constantly while frying to prevent burning​​.
• Let cool to room temperature before storing to maintain crispiness​​.

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