Pangrattato or breadcrumb is one of those ingredients you want to have handy. It's a great way to add flavour and texture to your dishes and is simple to make.
Today is considered a gourmet touch that adds texture to the dish, but back in the day, it was a method to lift and add extra flavour to vegetables or pasta for those who couldn't afford a piece of Parmigiano.
But let's dig a little deeper into the origin of this condiment.
THE STORY
The story behind the pour man cheese (il formaggio dei poveri) comes from one of the main virtu of the Italians.
The art of "arrangiansi", do with what you have.
In an Italian household, nothing goes to waste. So the stale and hard bread, was grated, just like cheese (from here the name "pour man cheese). Flavoured with garlic, salt, oil, chilli and herbs and sprinkle on top of the dish.
HOW TO PREPARE IT
Simply add the grated bread into a hot frying pan, toss it with a glug of olive oil and season it with salt. You can add extra flavours by combing others ingredients such as garlic, finely chopped herbs or chilli.
HOW TO USE IT
When ready, you can sprinkle it on top of the dish just before serving it or serve it in a bowl and let your guests help themself
RECIPE IDEAS
Classic Pangrattato
In a frying pan, warm up a good glug of extra-virgin olive oil and a clove of garlic, peeled over medium heat. Once the garlic riches a golden colour, remove it and add the breadcrumbs. Stir to combine and let it cook until the crumbs turn golden.
Remove from the heat and season it with salt, and a crack of black pepper.
Nduja Pangrattato
In a frying pan, warm up a good glug of extra-virgin olive oil over medium heat. Add the Nduja and with a spatula, stir it until completely melted into the oil. Add the breadcrumbs and combine. Let it cook until the crumbs absorbed the oil and turned to a golden red colour.
Remove from the heat and check for seasoning.
Hazelnut & Rosemary Breadcrumb
In a frying pan, warm up a good glug of extra-virgin olive oil over medium heat. Add the breadcrumbs, finely chopped hazelnuts and rosemary leaves. Stir to combine and let it cook until the crumbs turn golden.
Remove from the heat and season it with salt.
Tomato Flavoured Breadcrumb
In a frying pan, warm up a good glug of extra-virgin olive oil and a clove of garlic, peeled over medium heat. Once the garlic riches a golden colour, remove it. Add some tomato paste and with a spatula, stir it until melted into the oil. Add the breadcrumbs and combine. Let it cook until the crumbs absorbed the oil and turned to a golden red colour.
Remove from the heat and check for seasoning.
