📋Pangrattato (Italian Breadcrumbs)

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📋Pangrattato (Italian Breadcrumbs)

Pangrattato aka Italian breadcrumbs are super-fast and easy to make with simple pantry ingredients. Use leftover bread to make Italian Breadcrumbs that are flavored with garlic, onion, and herbs. Breadcrumbs make an excellent topping for baked pasta, for breading fish or chicken, used as a binder in fish cakes, meatballs, or meatloaves.

Prep Time5

Drying10

Course: pantry staples, seasonings

Cuisine: Italian

Servings: cup

Calories: 338kcal

Author: Jyothi Rajesh

Ingredients

4 oz bread day-old bread
½ teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons dried parsley
½ teaspoon dried basil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon red chili flakes
½ teaspoon salt
½ teaspoon pepper

Instructions

Preheat oven to 300F (150C).
Slice bread thin and even.
Place the bread slices directly on the oven rack or use a baking tray and toast/dry it preheated oven for 5 minutes, flip the bread, and toast for 5 more months. Keep an eye on bread, depending on the type of bread the drying time will vary. Do not brown the bread too much, you want the bread to be dried and toasty.
Remove the bread from the oven and let it cool for a few minutes on a wire rack.
Transfer dried bread to a food processor and pulse it until the texture you like.
Transfer the crumbs to a bowl and mix in the dried herbs, and seasoning, or add all the dried herbs and seasoning to the food processor and pulse it for 5-10 seconds to blend.
Store Italian breadcrumbs in a clean dry airtight container.
Use it as topping over pasta, baked pasta, breading for fish or chicken, or as a binder to make meatballs or meatloaves.

Notes

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition