Any city break for me these days includes a tour of the city’s best bakeries. Finding the bakeries isn’t always easy, so I’ve decided to start a series of “Best Bakeries in [City]” posts to make research for other travelling bread enthusiasts easier. A bakery …
Tag: Italian bread recipes
A month ago, I visited the Zillertal in Austria for a few days of skiing on the Hintertuxer Gletscher. The weather wasn’t as good as we’d hoped for, so we visited the village of Mayrhofen, and more specifically the Erlebnis-Sennerei Zillertal on the way there. It’s …
Pangrattato (Italian for ‘breadcrumb’) is a flavoursome and crunchy Italian breadcrumb topping, particularly nice as an addition to risotto or pasta dishes. It’s easy to put together and a great way to use up old, stale bread (see also Yasmin’s guest post for more recipe ideas with leftover bread).
I first discovered pangrattato with this delicious recipe for Cauliflower Risotto by Jamie Oliver from his cookbook “Jamie’s Italy“. Blitzing and frying leftover bread to prepare a breadcrumb topping opened up a wonderfully diverse range of accompaniment opportunities, enhancing my mid-week risotto and pasta dishes ever since.
Try one of the following recipes, transform any plain Italian dish into something infinitely more flavourful and enjoy the taste explosion.
Chilli & Anchovy Pangrattato Recipe
- 2 handfuls stale bread torn into pieces - any kind of rye bread or whole-wheat bread will be fine. As always, good-quality bread makes for tastier crumbs!
- 1 small tin of anchovies
- 3 dried red chillies
I also added a clove of garlic (very finely chopped)
How to make pangrattato
- Blitz the bread, anchovies (including most of the oil from the anchovy tin) and chillies in a food processor until the mixture looks like breadcrumbs.
- Heat the remaining splash of anchovy oil in a frying pan and fry the breadcrumb mix, stirring and tossing constantly until golden brown, crisp and crunchy.
There are many variations of pangrattato. Experiment and adjust the ingredients in line with the dish you are preparing – use porcini mushrooms for a mushroom risotto for example. Here is another favourite of mine.
Recipe for Pangrattato with Lemon, Herbs, Cheese and Walnuts
- 3 slices stale bread torn into pieces
- 50 g finely grated Romano cheese
- 50 g walnuts finely chopped
- Zest and juice of 1 lemon
- 1 clove of garlic very finely chopped
- 1 tbsp butter
- 1 handful of flat leaf parsley finely chopped
- 1 handful of rocket finely chopped
How to make lemon pangrattato
- Put the bread, Romano cheese, walnuts, lemon zest, lemon juice and garlic into a food processor and blitz to prepare the breadcrumb mix.
- Heat the butter in a frying pan over medium heat then add the breadcrumb mix and fry until golden and crisp.
- Transfer to a bowl. Add the parsley and rocket once cooled.
Focaccia is a flattish rustic Italian bread with an open, irregular crumb structure. I love focaccia when it’s moist and chewy without being too oily, when it’s kept simple, with an emphasis on fresh herbs and olive oil flavours. Focaccia dough is fairly wet and sticky, …