PANGRATATTO
The best crispy garnish that harnesses many powers in making everything you cook even more delicious. Easy to mix up the flavours... add chilli, different herbs, maybe some parmesan. Can also swap the butter for olive oil to make it vegan.
Ingredients
Method
Equipment - food processor (or nutribullet for smaller batch), large deep baking tray, micro plane, airtight container/s.
Method - Preheat oven to 160. Line a large deep baking tray w paper.
- Break the sourdough up into small pieces. Add a small handful to a food processor, pulse until it resembles crumbs. With the motor running, continue to add all the small pieces of bread (can use nutribullet for small batches).
Once all the bread is crumb-like, add the garlic, olive oil and parsley. Pulse until combined.
- Add the salt and pepper, pulse once more. Adjust salt and oil in necessary. It should be slightly salty w a strong olive oil flavour.
- Scatter the mix into the lined baking tray, bake for 20-25 minutes, carefully mixing the crumbs every 8 minutes or so, brining the crispy edge bits into the centre.
- Remove from oven and allow to cool completely. Store in air tight containers for up to a month.
- Pangrattato is great on pasta dishes, in salads, on top of roast veggies… anywhere that a salty crispy finish is welcome, pangrattato can go.
- 1 loaf of stale white sourdough
- 3 cloves garlic, minced
- 1/4 cup olive oil, maybe more
- 1/3 bunch parsley, finely chopped
- 2 tsp malton salt
- Pinch of pepper
Makes enough crumb for many meals!
