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Cheesy Breadcrumbs - Pangrattato

Makes 75g breadcrumbs

Packed with flavour, these Italian style breadcrumbs are a great way to use up wholemeal or white bread and they will add a colourful and crunchy dimension when sprinkled over any number of vegetable, fish, pasta or risotto dishes.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Without crystal sugar

Ingredients

Change Quantities:
  • 50g bread, crusts removed
  • 1 garlic clove
  • 2 tbsp parsley, chopped
  • 2 tbsp olive oil
  • salt and pepper
  • 25g parmesan, grated
  1. Pre-heat the oven and line a large baking tray with parchment.
  2. Using your fingers break the bread into crumbs into a bowl or put the bread into a food processor or blender and pulse until an even crumb size is reached.
  3. Finely dice the garlic, chop the parsley and add them to the crumbs.
  4. Add the olive oil, salt and pepper and stir or pulse to combine.
  5. Spread the crumb mixture out on an oven tray.
  6. Bake for 8 minutes.
  7. Grate the parmesan into the mixing bowl.
  8. Remove the crumbs from the oven, tip them into the bowl and stir to combine.
  9. Spread the cheesy crumb mixture out on the oven tray and bake for another 7 - 8 minutes.
  10. Remove from the oven and leave to cool.
  11. When cold store the cheesy crumbs in an airtight jar for up to 5 days.

Equipment

Food processor or kitchen blender, large baking tray, mixing bowl and parchment paper

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

15 minutes

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Ingredients

Change Quantities:
  • 50g bread, crusts removed
  • 1 garlic clove
  • 2 tbsp parsley, chopped
  • 2 tbsp olive oil
  • salt and pepper
  • 25g parmesan, grated

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