Pangrattato - Homemade Italian Breadcrumbs
Servings: 2 cups
Calories: 361kcal
Skip the grocery store and use leftover bread to make your own homemade Italian breadcrumbs with simple pantry ingredients!
Print Recipe
Equipment
- Food processor
Ingredients
- 250 g bread
- 2 tablespoon fresh parsley finely chopped
- 2 tablespoon Parmesan cheese finely grated
- 1 garlic clove finely grated
- sea salt and black pepper to taste
Instructions
- Set the oven rack to the center position, and preheat the oven to 300ºF (149ºC)
- Cut the bread into thin slices, then arrange them nicely on a baking tray.
- Place the tray in the oven and let the slices toast for about 20 minutes, depending on the oven. Once the bread is nicely dry and crunchy, remove it from the oven, and let it cool.
- Place them in a food processor (or a powerful blender) and mix until crumbly, it should take about 2-3 minutes.
- Transfer the breadcrumbs in a bowl, and add the parsley, parmesan and garlic, then season with salt and pepper to taste and mix everything together.
- Transfer the homemade breadcrumbs into an airtight container to store.
Notes
How to store:
This Italian breadcrumbs mix will keep well in the fridge for up to 5 days.
To make the most of it, I recommend storing it in the freezer, where it will keep fresh for up to 2 months.
Because this mix contains cheese, it’s not recommended to store it in the pantry.
However, if you make plain breadcrumbs (just bread), you can store it at room temperature in the pantry for a few days, and up to 2 weeks in the fridge.
Always store the prepared breadcrumbs in an airtight container.
Nutrition
Serving: 2cups | Calories: 361kcal | Carbohydrates: 63g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 731mg | Potassium: 250mg | Fiber: 5g | Sugar: 8g | Vitamin A: 376IU | Vitamin C: 6mg | Calcium: 237mg | Iron: 5mg