Pangrattato (Crispy Breadcrumbs) add the perfect crunch to pasta, salads, soups, and more in under 5 minutes. Just add the breadcrumbs to a pan, toast, customize with your favorite herbs and mix-ins, then enjoy!
Pangrattato are our favorite topping for many dishes -- from pastas, like our French Onion Pasta and Boursin Pasta, to vegetables and salads, like roasted asparagus with parmesan and pear and prosciutto arugula salad. The crispy breadcrumbs, or pangrattato in Italian, make a crunchy counterpoint to al dente pasta, tender protein, eggs, and more.
Looking for other delicious crunchy toppings? Check out our frico crisps for a cheesy sharp crunch.
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Why You'll Love These Crispy Breadcrumbs
- Taste - These crispy breadcrumbs have a light and herby flavor.
- Texture - The pangrattato are perfectly crunchy.
- Effort - This recipe is super simple. All you need to do is heat the olive oil, cook the breadcrumbs, then add them to your favorite dishes.
- Time - It takes just a couple minutes to crisp up the breadcrumbs.
Key Ingredients
- Breadcrumbs - You can use regular breadcrumbs or even panko.
- Olive Oil - Extra virgin olive oil is a rich fat to toast the breadcrumbs in.
- Freshly cracked black pepper - Pepper adds a little spice.
- Herbs - Our favorite herbs to use are thyme, parsley, and rosemary.
Substitutions/Variations
- Breadcrumbs mix - Use a mix of breadcrumbs for more variety and flavor. Some ideas include panko breadcrumbs, Italian breadcrumbs, sourdough breadcrumbs, and more.
- Make your own - Have leftover stale bread? Toast the sliced bread and make your own homemade breadcrumbs with a food processor!
- Garlic powder - Sprinkle some garlic powder to add the quintessential aroma to the pangrattato.
- Spicy - Add chili flakes or paprika for a spicy kick.
- Cheese - Once the pangrattato cools and you have transferred it to a bowl, stir in a hard cheese like Parmigiano-Reggiano or Pecorino Romano for some sharpness.
How to Make Pangrattato
- Toast - In a skillet over medium heat, add olive oil and breadcrumbs. Stir to evenly coat and cook the breadcrumbs. (Photo 1 and 2)
- Season - Once the breadcrumbs begin to turn golden, after 2-4 minutes, stir in the herbs and season with kosher salt. (Photo 3)
- Serve - Once all of the breadcrumbs turn golden brown, transfer the breadcrumbs to a bowl to stop cooking, or immediately use as a topping on pasta, salads, soups, and more. (Photo 4)
Pro tip - Keep an eye on the breadcrumbs the entire time you cook them. Due to their small volume, they can easily go from golden brown to burnt very quickly, especially if the pan retains a lot of heat.
Recipe FAQs
Pangrattato are breadcrumbs that are seasoned with herbs and cooked on the stove to make them crispy.
Any breadcrumbs will work for this recipe. You can also use panko (Japanese breadcrumbs).
In order to prevent soggy breadcrumbs, make sure they cool completely before using or storing them.
Store leftover breadcrumbs in an air-tight container in the refrigerator for up to 1 week. When you are ready to enjoy the crispy breadcrumbs, just wait for them to get to room temperature then enjoy!
Cooking Tips
- Cook on medium or medium-low heat to ensure the pangrattato does not burn.
- Stir frequently to circulate the breadcrumbs so they brown evenly.
- Use high-quality olive oil so the flavor and richness comes through.
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📖 Recipe
Pangrattato (Crispy Breadcrumbs)
Equipment
- 1 whisk
Ingredients
- 1 teaspoon olive oil
- ½ cup breadcrumbs
- 1 teaspoon finely chopped herbs of choice such as thyme, parsley, rosemary, and more
- ¼ teaspoon kosher salt
Instructions
- Toast - In a skillet over medium heat, add olive oil and breadcrumbs. Stir to evenly coat and cook the breadcrumbs.1 teaspoon olive oil, ½ cup breadcrumbs
- Season - Once the breadcrumbs begin to turn golden, after 2-4 minutes, stir in the herbs and season with kosher salt.1 teaspoon finely chopped herbs of choice, ¼ teaspoon kosher salt
- Serve - Once all of the breadcrumbs turn golden brown, transfer the breadcrumbs to a bowl to stop cooking, or immediately use as a topping on pasta, salads, soups, and more.
Notes
- Keep an eye on the breadcrumbs while they cook. They can easily go from golden brown to burnt very quickly, especially if the pan retains a lot of heat.
- Cook on medium or medium-low heat to ensure the pangrattato doesn't burn.
- Stir frequently to circulate the breadcrumbs so they brown evenly.
- Use high-quality olive oil so the flavor and richness comes through.
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