Pangrattato, pronounced as pahn/graht/TAH/toh, with the stress on the third syllable, is an Italian word that means “breadcrumbs”. The beauty of pangrattato lies in its simplicity and versatility.
Pangrattato, may be called the poor man`s Parmesan, but it is far from that! 😄 Pangrattato is a simple yet delicious way to upgrade any dish. It’s a delicious and crunchy topping that adds a burst of delicate flavor and irresistible crunch when sprinkled on pastas, salads, or vegetable dishes. 🍽️ These tasty crumbs aren’t just for pasta – they are also delicious over a rich, thick casserole or on top of mashed potatoes, risotto, or egg dishes. Suitable for both savory and sweet dishes, it enhances everything it tops! 😋Treat yourself to the unforgettable taste of Pangrattato made with Aleia’s breadcrumbs! 🌟👌
At our table, Pangrattato is placed in a bowl on the table for diners to sprinkle as they wish. By the end of the meal, the bowl is always empty! 😋🍽️
To make, simply sauté breadcrumbs in olive oil, garlic, herbs, and salt until they turn golden. 👩🍳
1 cup Aleia’s Panko
2 tablespoons extra-virgin olive oil (first cold pressed is best)
2-3 garlic cloves, minced
¼ teaspoon red pepper flakes
Salt to taste
Heat 2 tablespoons of oil in large skillet over medium-high heat. Add breadcrumbs and cook, stirring occasionally, until light golden, about 3 minutes. Add the minced garlic and 1/4 teaspoon red pepper flakes and cook until fragrant, about 30 seconds. Transfer to bowl and season with salt.
To maintain the crunch of your pangrattato, it is important that it’s stored properly. Before storing, allow it to cool. If stored at room temperature in an airtight container, it should last between two and three weeks. If you’d like to keep it fresh for a longer period of time, freeze it. To freeze pangrattato, keep it in a freezer-safe bag and squeeze out as much air as possible. This will prevent freezer burn and preserve the flavor and texture.