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 (vegetarian).
Here are some more Italian recipes that you may like – Sun Dried Tomato Pesto, Caprese Skewers, Penne Allla Vodka, and Italian Wedding Cookies.
Jump to:
About Pangrattato
Pangrattato is a type of flavored crunchy Italian breadcrumb. It is made from day-old bread that is cut or torn into small pieces, seasoned with salt, pepper, garlic, and 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 is sometimes referred to as Poor man’s parmesan because it can be used as a cheaper alternative to the more expensive Parmesan cheese. It can also be used in place 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’re in need of a crunchy topping or an extra bit of flavor in your dish.
This recipe is vegetarian and can be easily doubled or tripled.
Ingredients
Bread – Pangrattato can be made using any type of bread. I personally like to use sourdough bread but white bread, gluten-free bread, garlic bread, or any bread of your choice 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 other herbs like thyme or 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 degrees C).
Tear 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.
Process into crumbs.
Transfer the crumbs to a large mixing bowl.
Add 1 teaspoon minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper powder to the bowl and massage together for a minute with your hands, until thoroughly combined.
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.
Transfer the mixture to a high-walled oven-safe dish, like a Pyrex or deep cake pan, and spread evenly.
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 down to room temperature.
Store pangrattato in an airtight container with a tight lid for up to 6 months in a cool, dry storage area.
Pro Tips By Neha
Do not overbake the breadcrumbs. They can burn in a wink and not taste good at all.
Keep in mind that they will keep browning from the residual heat even after taking them out of the oven.
If you don’t have access to fresh herbs, then you can use dried herbs.
Frequently Asked Questions
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 them.
Store in an airtight container and enjoy!
1. Add other herbs like thyme or parsley, or spices like red pepper flakes.
2. Add shredded parmesan cheese for a nice umami flavor. Other types of hard cheese like Pecorino Romano or Grana Padano are also great.
3. Seeds and nuts like pecans, walnuts, almonds, sunflower seeds, flax seeds, hemp seeds, etc are also great additions.
4. To make these citrusy, add some lemon zest and lemon juice.
Yes, use vegan bread and replace dairy butter with plant-based butter or olive oil.
Just use gluten-free bread. Rest all the ingredients are naturally gluten-free.
Usage Ideas
Use as a topping for baked pasta dishes like lasagna or macaroni and cheese. It is a fabulous way to take a simple pasta dish to another level.
You can sprinkle pangrattato over mashed potatoes, risotto, casserole dishes, etc.
Sprinkle over roasted vegetables like broccoli, green beans, or Brussels sprouts.
I also like to sprinkle these over soft cheeses like blue cheese, goat cheese, etc, crispy egg, 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 up to 6 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.
You Might Also Like
Recipe Card
Oven Baked Pangrattato Recipe (Italian Flavored Crispy Breadcrumbs)
Ingredients
- 150 grams sourdough (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
Instructions
- Preheat the oven to 300°F (150 degrees C).
- 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.
Did you make this recipe? Let me know!