Pangrattato Recipe for Italian Crispy Breadcrumbs with Parsley, Parmesan and Lemon Zest
Our pangrattato recipe for Italian crispy breadcrumbs with parsley, parmesan and lemon zest makes a quick and easy condiment that’s packed with texture and flavour: crunch courtesy of fried breadcrumbs, freshness thanks to the parsley, umami from the parmesan, and citrus notes from the lemon zest. Sprinkle it on pastas, vegetables, salads, soups, and more.
Servings: 10
Calories: 93kcal
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup breadcrumbs plain breadcrumbs for a fine texture, Panko for crunchier
- 50 g Parmigiano Reggiano grated finely
- 1 lemon zest only
- ½ tsp ground paprika or chilli powder or chilli flakes
- ¼ tsp salt
Instructions
- To a fry pan, wok or skillet over medium heat, add two tablespoons of extra virgin olive oil, heat until shimmering, add the cup of breadcrumbs and stir-fry continuously for a few minutes (or as long as it takes) until the breadcrumbs are golden-brown, then set aside to cool.
- To a small bowl, add the finely grated Parmigiano Reggiano, lemon zest, ground paprika (or chilli powder or chilli flakes), and salt.
- Transfer the breadcrumbs to the bowl, stir well to thoroughly incorporate, taste and adjust the seasoning and spice to suit your palate.
- Sprinkle on plated dishes as you like and serve a small bowl on the table so guests can sprinkle on more if they wish. Store what’s left in a dry air-tight jar with lid.
Nutrition
Calories: 93kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 223mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 1mg