Pangrattato Recipe (Pangritata) Italian Breadcrumbs Recipe
Put your leftover sourdough bread to good use with Pangrattato! These Italian breadcrumbs are made from day-old bread, olive oil, garlic, and herbs. Easy to whip together and makes a perfect crunchy topper for pasta, salads, and soups.
How to Make the Best Pangrattato Recipe (Pangritata) Italian Breadcrumbs
Pangrattato, also known as pangritata, is an Italian kitchen secret that transforms day-old bread into something magical. Often called “poor man’s parmesan,” these crispy, garlicky breadcrumbs add an irresistible crunch to pasta dishes, salads, soups, and roasted vegetables. It’s a brilliant way to use up bread that’s past its prime while adding texture and flavor to your meals.
Making pangrattato at home is incredibly simple and takes just minutes of hands-on time. The key is using bread that’s slightly stale—it absorbs the olive oil and seasonings better and crisps up beautifully. Fresh herbs like thyme and rosemary add an aromatic depth, while the garlic provides a savory punch that makes everything taste better.
Whether you choose the stovetop method for quick results or the oven method for a more hands-off approach, you’ll end up with golden, crunchy breadcrumbs that elevate any dish. Try sprinkling them over a bowl of pasta with lemon and parmesan, on top of a creamy soup, or scattered across a fresh salad for that perfect finishing touch.
Pangrattato Recipe (Pangritata) Italian Breadcrumbs
Put your leftover sourdough bread to good use with Pangrattato! These Italian breadcrumbs are made from day-old bread, olive oil, garlic, and herbs. Easy to whip together and makes a perfect crunchy topper for pasta, salads, and soups.
Ingredients
Pangrattato
Instructions
Stovetop Method
- Tear bread into rough chunks and place in food processor. Add grated garlic, salt, herbs and olive oil. Pulse about 30 seconds until bread is in craggy crumbs, not too fine – some irregularity for texture is nice, though make it to your liking!
- Place in a pan over medium heat. Stir every minute for 15 minutes or until bread crumbs are golden brown and crisp.
Oven Method
- Spread the processed breadcrumb mixture out on a sheet pan and bake in a preheated oven at 325°F for 25-35 minutes, stirring after 15 minutes.
Notes
- Day-old bread works best as it's drier and crisps up more easily.
- Most any bread will work for this recipe, not just sourdough.
- Store in an airtight container at room temperature for up to 1 week.
