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.
- 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.