madonna del piatto

Italian family cooking

seasoned breadcrumbs

6 Comments

crusty bread which has been toasted to make breadcrumbs

crusty bread which has been toasted to make breadcrumbs

PANGRATTATTO CONDITO. This is an unbelievably useful recipe. One could use it everyday for a different dish as it makes everything yummy.

The dry seasoned breadcrumbs can be used to  make meatballs or to coat “cotolette“, thin slices of meat which are subsequently deep fried to golden. Add some olive oil, a teaspoon or two of capers and sprinkle thickly over a fish fillet. Decorate with a handful of cherry tomatoes and  bake.

Add  some tomato sauce, and braised minced meat if desired, and you can use it as a  stuffing for the classic antipasto  vegetables. I will eventually publish all these recipes. The one of stuffed pork rolls, a great favorite of our family, will follow next.

I am not really  fond of store bought breadcrumbs, so when I can I make my own. I either  use leftover bread which I air-dry  inside paper bags or I toast it in a low oven. Then I pop it into the food processor using the cheese grater attachment.

Recipe

  • 2 cups (300 gr) bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon salt
  • 2-3 tablespoon flat leaf parsley, finely chopped
  • 1 large garlic clove, very finely chopped
  • black pepper to taste

Use fresh or make several batches and keep in the freezer.

breadcrumbs - pangrattato -  an essential ingredient of many Italian recipes

breadcrumbs - pangrattato - an essential ingredient of many Italian recipes

Author: madonnadelpiatto

Former scientist, I now run B&B and cooking school Alla Madonna del Piatto in Assisi, Umbria, central Italy, together with my husband Ruurd, daughter Tea and truffle dog Google. We love good food and wine, travel, beautiful handicrafts like textiles and pottery. We feel fortunate to be able to share our magical mountain with many friends from all over the world.

6 thoughts on “seasoned breadcrumbs

  1. Pingback: involtini siciliani « madonna del piatto

  2. love this recipe .. very simple to make.. Laila .. http://limeandlemon.wordpress.com

    Like

  3. Pingback: cotolette di maiale « madonna del piatto

  4. I usually have both breadcrumbs and croutons in the freezer, but I’ve never seasoned the breadcrumbs – and now I’m wondering why not! Duh!!! This will be in my freezer from now on! Thanks Letizia!

    Like

  5. Pingback: falsomagro stuffed roast beef | madonna del piatto

  6. Pingback: broccoli meatloaf | madonna del piatto

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