Pangrattato by @maxlamanna

13 min

4 servings

🍞

120 g

Stale bread

🫒

30 ml

Olive oil

🌿

0.5 g

Dried parsley

🧄

1.5 g

Garlic salt

  1. Tear
    • stale bread

    Tear 4 slices (about 120 g) of stale bread into rough pieces.

  2. Blend
    • stale bread

    Blend the stale bread in a food processor until coarse, crumb-like breadcrumbs form.

  3. Heat
    • stale bread

    Heat a frying pan over high heat. Add the breadcrumbs and toast for 2 to 3 minutes.

  4. Pour
    • olive oil
    • stale bread

    Pour in 2 tbsp (30 ml) olive oil and toss until all breadcrumbs are lightly coated.

  5. Add
    • dried parsley
    • garlic salt
    • stale bread

    Add 1 pinch dried parsley and a generous pinch of garlic salt. Toss to distribute the seasonings.

  6. Cook
    • stale bread
    • olive oil
    • dried parsley

    Cook for 3 to 5 minutes, tossing occasionally, until the pangrattato is deeply golden and crisp.

  7. Serve
    • stale bread
    • olive oil
    • dried parsley

    Serve immediately over pasta or another savory dish. Alternatively, cool completely and transfer to an airtight container.

Pangrattato by @maxlamanna

13 min

4 servings

🍞

120 g

Stale bread

🫒

30 ml

Olive oil

🌿

0.5 g

Dried parsley

🧄

1.5 g

Garlic salt

Preparation Steps

  1. Step 1/7

    Tear 4 slices (about 120 g) of stale bread into rough pieces.

    🍞stale bread

  2. Step 2/7

    Blend the stale bread in a food processor until coarse, crumb-like breadcrumbs form.

    🍞stale bread

  3. Step 3/7

    Heat a frying pan over high heat. Add the breadcrumbs and toast for 2 to 3 minutes.

    🍞stale bread
    🥄spatula

  4. Step 4/7

    Pour in 2 tbsp (30 ml) olive oil and toss until all breadcrumbs are lightly coated.

    🫒olive oil
    🍞stale bread
    🥄spatula

  5. Step 5/7

    Add 1 pinch dried parsley and a generous pinch of garlic salt. Toss to distribute the seasonings.

    🌿dried parsley
    🧄garlic salt
    🍞stale bread
    🥄spatula
    🥄measuring spoons

  6. Step 6/7

    Cook for 3 to 5 minutes, tossing occasionally, until the pangrattato is deeply golden and crisp.

    🍞stale bread
    🫒olive oil
    🌿dried parsley
    🧄garlic salt
    🥄spatula

  7. Step 7/7

    Serve immediately over pasta or another savory dish. Alternatively, cool completely and transfer to an airtight container.

    🍞stale bread
    🫒olive oil
    🌿dried parsley
    🧄garlic salt
    🫙airtight container

Composition

Ingredients

Types

Grains, Bakery, Fats, Oils, Herbs, Seasonings, Salt

Ingredients

Stale bread, Olive oil, Dried parsley, Garlic salt

Notes

Stale bread (the last few slices), Olive oil (enough to coat the breadcrumbs), Garlic salt (generous pinch, Maldon Garlic Salt)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, Nut-Free

Calories

155 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 19g, Fat: 7g, Fiber: 1.5g, Sugars: 1g

Nutritional Information

Minerals

Sodium: 360mg, Iron: 1.1mg, Calcium: 35mg, Potassium: 65mg

Vitamins

Vitamin E: 0.5mg, Vitamin K: 7mcg, Folate: 25mcg

Preparation

Time Information

Preparation

5 minutes

Cooking

8 minutes

Overall

13 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

measuring spoons, spatula, airtight container

Appliances

Food processor, Stove

Type

Type

Type Of Dish

Condiment, Side Dish

Occasions

Everyday meal, Meal prep

Origin

Source

Platform

instagram

Original Creator

@maxlamanna

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Crispy, Crumbly

Flavors

Garlicky, Herbal, Savory, Salty, Toasty

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 1 day (Cool completely before storing,Keep in a dry airtight container,Store away from moisture), fridge : 7 days (Store fully cooled pangrattato in an airtight container,Re-crisp in a dry frying pan before serving), freezer : 90 days (Store in a vacuum-sealed or freezer-safe airtight container,Reheat in a dry frying pan until crisp,Do not thaw before reheating)