About the Recipe
Emerging from the resourceful cucina povera tradition, pangrattato (literally "grated bread") was born as a thrifty alternative to expensive cheese like Pecorino or Parmigiano, allowing families to add savory depth and vital texture to simple dishes. Historically made by toasting stale bread over a low fire before grinding it between stones or with a grater, this humble ingredient has evolved into a celebrated pantry staple. Today, these golden, crisp breadcrumbs are often sautéed with garlic, anchovies, herbs, or lemon zest and are used to finish pasta—especially spaghetti aglio e olio—soups, roasted vegetables, and baked seafood, providing an essential crunch that elevates the entire plate.
Ingredients
8 ounces 2-3 days stale bread Italian or sourdough (about 4 cups crumbs)
5 Tablespoons olive oil
3 cloves garlic minced
½ teaspoon dried oregano
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon fine salt
Cracked black pepper to taste
1 ½ Tablespoons chopped fresh parsley
Preparation
Step 1
Slice bread into roughly half-inch cubes and pulse in a food processor until small, coarse crumbs develop (some slightly larger pieces are fine). Work in batches as to not over-process the bread.
Step 2
Add olive oil to a large pan and heat it over low heat. Add the minced garlic and cook for 1 minute. This is to flavor the oil - the garlic should not brown.
Step 3
Increase the heat to medium-low and add the breadcrumbs to the pan. Stir to coat them with oil as evenly as you can, then stir in the dried oregano, dried rosemary, dried thyme, salt, and pepper.
Step 4
Toast for 10-20 minutes, stirring very frequently, or until evenly golden to golden-brown and crisp. Add the chopped fresh parsley during the last few minutes of cook time. Reduce the heat as needed to ensure the bread crumbs don't burn before they crisp.
Step 5
Immediately turn out the pangrattato onto a plate or pan to cool completely. Store once cooled in an air-tight container and refrigerate for up to a week. It can also be frozen in an air-tight freezer bag (with all excess air pressed out) for several months.