Pangrattato is a tasty way to enjoy stale bread–simply put, it’s fried or toasted breadcrumbs in garlic oil. Sprinkle it over pasta dishes as you would parmesan cheese. You can use pangrattato in pasta dishes— below is one of our favourites.
Directions
- To make the pangrattato: over medium heat, warm five tablespoons of oil. Add the garlic, thyme leaves and breadcrumbs to the pan; they will fry and begin to toast. Stir for a couple of minutes until the breadcrumbs are golden and crisp, season with salt and pepper. Remove from the pan onto some kitchen paper to drain and cool.
- Cook the spaghetti in boiling water as per package instructions. While it is cooking, peel and finely chop ythe garlic, then heat gently in a pan with a generous glug of olive oil.
- As the garlic begins to soften, lay the anchovy fillets over the top. After a minute you will see them begin to melt.
- Squeeze in the lemon juice and crumble in the dried chillies.
- Drain the spaghetti and toss it through the sauce. Add more lemon juice and a little extra seasoning as you need. Serve straight away, and sprinkle with a generous amount of pangrattato—enjoy!
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Store leftover pangrattato in an airtight jar in the pantry for up to 2 weeks. To re-fresh and crisp up, toast over a low heat in a pan before serving.
