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Home » Recipes » Condiment Recipes

Pangrattato (Crispy Italian Breadcrumbs)

Published: Feb 12, 2024 · Modified: May 20, 2025 by Chef Ryan Littley

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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.

Pangrattato on a white. deli paper.
Table of Contents:
  • Audio Player
  • Ingredients to make Pangrattato
  • What type of bread should I use to make Pangrattato?
  • How to make Pangrattato
  • Recipe FAQ’s
  • More Recipes You’ll Love!
  • Recipe: Pangrattato (Crispy Italian Breadcrumbs)

Audio Player



 

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.

Spaghetti with pangrattato and grated cheese in a white bowl.

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

Ingredients to make recipe.

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.

Collage showing how to begin recipe.
  • Tear the bread into small chunks and place them in a food processor.
  • Pulse until you have coarse breadcrumbs.
Crispy Italian breadcrumbs in glass bowl

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

Collage showing how to make recipe.
  • 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 in a white bowl.

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.

Spaghetti with red sauce topped with pangrattato and grated cheese in a white bowl.

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.

roasted asparagus topped with pangrattato.

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​​.

Recipe FAQ’s

Can I use fresh bread to make pangrattato?

Yes, you can. But stale bread is drier and crisps up better. If using fresh bread, dry it out in a low oven before using.

What is the best way to achieve a crispy texture?

Make the recipe using dry, stale bread. Use moderate heat to avoid burning, stirring constantly for even cooking and crispiness.

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Pangrattato in a white bowl.

Pangrattato (Crispy Italian Breadcrumbs)

Chef Ryan Littley
Pangrattato, is easy to make and is often referred to as a "poor man's parmesan," and can be used to enhance the flavor and texture of many of your favorite dishes.
5 from 30 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course condiment
Cuisine Italian
Servings 8
Calories 186 kcal

Equipment

  • food processor
  • skillet or frying pan

Ingredients
  

  • 7 ounces stale bread about 6 slices (white bread or Italian bread without seeds)
  • 3 tablespoon extra virgin olive oil
  • 2 cloves garlic
  • 1 teaspoon fresh rosemary finely chopped
  • 1 tablespoon Italian parsley finely chopped
  • ½ teaspoon dried oregano
  • 1 teaspoon table salt

Instructions
 

  • Tear the bread into small chunks and then use a food processor to reduce to coarse breadcrumbs.
  • Mince or grate garlic.
  • Combine oil and garlic in a frying pan. Place over low heat 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. Stir well to coat in the garlicky oil.
  • Increase the heat to medium-high. Stir all the time not letting the breadcrumbs burn.
  • After 5 minutes add the parsley. Continue to stir over medium-high heat until golden brown. It’ll take between 10-15 minutes in total.
  • Remove from the heat and immediately tip onto a baking sheet to cool.
  • Serve on top of buttered linguine (look at Jamie Olivers recipe) or on top of green beans or asparagus.
    Get a picture of the crumbs in a bowl overhead and half.

Notes

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, pinenuts, or walnuts​​. Add nuts or seeds like pumpkin seeds for extra crunch.
What type of bread should I use to make Pangrattato?
I used Italian bread to make my pangrattato, 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

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​.

Nutrition

Calories: 186kcalCarbohydrates: 13gProtein: 2gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gSodium: 383mgPotassium: 61mgFiber: 1gSugar: 8gVitamin A: 45IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!
5 from 30 votes (30 ratings without comment)

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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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