Pangrattato

5 from 1 vote

These Oven Baked Pangrattato (Italian Flavored Crispy Breadcrumbs) are crispy, crunchy breadcrumbs flavored with garlic and fresh herbs. Make them from scratch using my easy recipe.

Here are some more Italian recipes you may like: Sun Dried Tomato Pesto, Chicken Penne Allla Vodka, and Italian Wedding Cookies.

Oven baked pangrattato served in a bowl.
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About Pangrattato

Pangrattato is a type of flavored crunchy Italian breadcrumb. It is made from day-old bread cut or torn into small pieces, seasoned with salt, pepper, garlic, fresh herbs, and fried or baked in olive oil.

It can be used as a topping for pasta dishes or vegetables or as a crunchy ingredient in salads.

Pangrattato has historical roots in Italian peasant cooking, which was used creatively to repurpose leftover bread and add texture, flavor, and substance to various dishes.

It is sometimes called Poor Man’s Parmesan because it is cheaper than the more expensive Parmesan cheese. It can also be used instead of breadcrumbs in recipes that call for them.

Whether you’re looking for a budget-friendly ingredient or you’re simply out of breadcrumbs, Pangrattato is a great pantry staple to have on hand. Give it a try the next time you need a crunchy topping or an extra bit of flavor in your dish.

Ingredients

Pangrattato ingredients.

Bread – Pangrattato can be made using any bread. I like to use sourdough bread, but white bread, gluten-free bread, garlic bread, or any bread you choose works fine. For the best results, use day-old stale bread. Fresh bread will not yield very crisp breadcrumbs.

Herbs – I used fresh rosemary and fresh basil to flavor the pangrattato. You can use any herb of your choice.

Oil & Butter – Use the best quality extra virgin olive oil and salted butter to cook the breadcrumbs.

Others – You will also need garlic, salt, and pepper.

You can add herbs like thyme and parsley or spices like red pepper flakes.

Add shredded parmesan cheese for a nice umami flavor. Other types of hard cheese, like Pecorino Romano or Grana Padano, are also great.

Seeds and nuts like pecans, walnuts, almonds, sunflower seeds, flax seeds, hemp seeds, etc are also great additions.

How To Make Oven Baked Pangrattato

Preheat the oven to 300°F (150℃).

Tear 5 oz (150 g) of sourdough bread into rough pieces and place it in a food processor along with 1 tablespoon fresh rosemary leaves and 1 tablespoon fresh basil leaves.

Sourdough broken into small pieces and added to a food processor.
Rosemary and basil added to the food processor.

Process into crumbs.

Sourdough processed into crumbs.

Transfer the crumbs to a large mixing bowl.

Add the following ingredients to the bowl and massage together for a minute with your hands until thoroughly combined. 

  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon black pepper powder
Crumbs transferred to a mixing bowl along with garlic, salt and pepper.

Drizzle 1 tablespoon extra virgin olive oil and 1 tablespoon salted butter over the breadcrumbs and continue massaging from the bottom to the top for another minute. 

Olive oil and butter added to the bowl.
Mixed well.

Transfer the mixture to a high-walled oven-safe dish, like a Pyrex or deep cake pan, and spread evenly.

Breadcrumbs transferred to a baking dish.

Place the dish in the middle rack of the preheated oven for 35-40 minutes, stirring every 15 minutes, until the breadcrumbs are golden brown and fragrant. It’s extremely important to stir at regular intervals for even browning. 

Once done, remove the tray from the oven and let the pangrattato cool to room temperature.

Store in an airtight container with a tight lid for up to 6 months in a cool, dry storage area.

Ready pangrattato.

Pro Tips By Neha

Do not overbake the breadcrumbs. They can burn in a wink and not taste good at all.

Remember that they will keep browning from the residual heat after being removed from the oven.

If you don’t have fresh herbs, you can use dried herbs.

Frequently Asked Questions

How to make fried pangrattato?

Place sourdough bread, rosemary leaves, and basil into a food processor and process into crumbs.
Transfer the breadcrumbs to a large mixing bowl, and add minced garlic, salt, and pepper. Massage together for 5 minutes with your hands until thoroughly combined. 
Heat a large frying pan over medium heat.
Add olive oil and butter to the pan.
Add the bread crumbs and fry until golden brown and crispy, stirring frequently.
Remove the pan from the heat and cool it.
Store in an airtight container and enjoy!

Can you make vegan pangrattato?

Use vegan bread and replace dairy butter with plant-based butter or olive oil.

How to make gluten-free pangrattato?

Just use gluten-free bread. Rest all the ingredients are naturally gluten-free.

Usage Ideas

Use it as a topping for baked pasta dishes like lasagna or mac and cheese. It is a fabulous way to elevate a simple pasta dish to the next level.

You can sprinkle pangrattato over Instant Pot Garlic Mashed Potatoes, risotto, casserole dishes, etc.

Sprinkle over roasted vegetables like broccoli, green beans, or Brussels sprouts.

I also like sprinkling these over soft cheeses like blue cheese, goat cheese, crispy eggs, poached white fish, and thick, creamy soups.

Add to salads for a crunchy texture, or use in place of traditional croutons.

Make pangrattato chicken by coating chicken breasts in breadcrumbs and frying them in olive oil. Serve with a lemon butter sauce for an easy weeknight meal.

Storage Suggestions

Pangrattato can be stored in an airtight container at room temperature for six months in a cool, dry area.

For longer storage, freeze it in a freezer-safe bag for up to a year. Let thaw before using.

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These Oven Baked Pangrattato (Italian Flavored Breadcrumbs) are crispy crunchy breadcrumbs flavored with garlic and fresh herbs. Make them from scratch using my easy recipe.
5 from 1 vote

Pangrattato Recipe (Italian Flavored Crispy Breadcrumbs)

These Oven Baked Pangrattato (Italian Flavored Crispy Breadcrumbs) are crispy crunchy breadcrumbs flavored with garlic and fresh herbs. Make them from scratch using my easy recipe.
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Servings: 10 people

Ingredients 

  • 5 ounces sourdough (150 g, day old is best)
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh basil leaves
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon black pepper powder
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon salted butter
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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Instructions 

  • Preheat the oven to 300°F (150℃).
  • Tear sourdough bread into rough pieces and place it in a food processor along with rosemary and basil leaves.
  • Process into crumbs.
  • Transfer the crumbs to a large mixing bowl.
  • Add garlic, salt, and black pepper powder to the bowl and massage together for a minute with your hands, until thoroughly combined. 
  • Drizzle olive oil and butter over the breadcrumbs and continue massaging from the bottom to the top for another minute. 
  • Transfer the mixture to a high-walled oven-safe dish, like a Pyrex or deep cake pan, and spread evenly.
  • Place in the middle rack of the oven for 35-40 minutes, stirring every 15 minutes, until the breadcrumbs are golden brown and fragrant. It’s extremely important to stir at regular intervals for even browning. 
  • Once done, remove the tray from the oven and let the pangrattato cool at room temperature.
  • Store in an airtight container with a tight lid for up to 6 months in a cool, dry storage area.

Video

YouTube video

Notes

Pangrattato can be made using any bread. I like to use sourdough bread, but white bread, gluten-free bread, garlic bread, or any bread you choose works fine. For the best results, use day-old stale bread. Fresh bread will not yield very crisp breadcrumbs.
Do not overbake the breadcrumbs. They can burn in a wink and not taste good at all.
Remember that they will keep browning from the residual heat after being removed from the oven.
If you don’t have fresh herbs, you can use dried herbs.

Nutrition

Calories: 64kcal, Carbohydrates: 8g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 3mg, Sodium: 216mg, Potassium: 22mg, Fiber: 1g, Sugar: 1g, Vitamin A: 49IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg
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