Pangrattato: Italian Breadcrumbs

Photo by Michael Piazza

This Italian breadcrumb-based condiment can be used to add crunch and texture to nearly any food. I regularly fold it into salads, use it to top pizza, mashed potatoes, macaroni and cheese (like a gratin), fried eggs, PASTA for sure! … Grilled fish, soft cheese, creamy or vegetable purée-based soups, roasted vegetables and, of course, you can use it in recipes that call for standard breadcrumbs, like meatballs or pasta filling. It really is so much more than a breadcrumb. A peasant condiment elevated to a remarkable level, it enhances anything it tops.

Makes about 2 quarts

8 cups fresh sourdough breadcrumbs (or panko)
¼ cup minced garlic
1 cup olive oil
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
½ cup fresh oregano (leaves picked from stems), optional

Preheat the oven to 300°F.

Place breadcrumbs in a large mixing bowl, add minced garlic, oregano, salt and pepper. Massage together for 5 minutes with your hands, until thoroughly combined. Drizzle in olive oil and continue massaging from the bottom to the top for another minute, until fully incorporated.

Using a high-walled oven-safe dish, like a Pyrex or deep cake pan, add mixture and spread out evenly. (Do not pat it down.) Place in the oven for about 1½ hours, stirring every 15 minutes, until golden brown and fragrant. It’s extremely important to stir for even browning.

Once done, remove from the oven and let cool at room temperature before storing in an airtight container. Pangrattato will keep 6 months in a cool, dry storage area with a tight lid.

This recipe appeared in the Winter 2021 issue as part of a larger story on Preserving, Italian-Style.