![]() ![]() ![]() This recipe appeared in the Winter 2021 issue as part of a larger story on Preserving, Italian-Style. Pangrattato will keep 6 months in a cool, dry storage area with a tight lid. Meanwhile, in a large frying or saute pan, heat the olive oil over medium-low heat. Once done, remove from the oven and let cool at room temperature before storing in an airtight container. It’s extremely important to stir for even browning. (Do not pat it down.) Place in the oven for about 1½ hours, stirring every 15 minutes, until golden brown and fragrant. ![]() Using a high-walled oven-safe dish, like a Pyrex or deep cake pan, add mixture and spread out evenly. Drizzle in olive oil and continue massaging from the bottom to the top for another minute, until fully incorporated. Massage together for 5 minutes with your hands, until thoroughly combined. Place breadcrumbs in a large mixing bowl, add minced garlic, oregano, salt and pepper. ½ cup fresh oregano (leaves picked from stems), optional A peasant condiment elevated to a remarkable level, it enhances anything it tops.Ĩ cups fresh sourdough breadcrumbs (or panko) It really is so much more than a breadcrumb. I regularly fold it into salads, use it to top pizza, mashed potatoes, macaroni and cheese (like a gratin), fried eggs, PASTA for sure! … Grilled fish, soft cheese, creamy or vegetable purée-based soups, roasted vegetables and, of course, you can use it in recipes that call for standard breadcrumbs, like meatballs or pasta filling. This Italian breadcrumb-based condiment can be used to add crunch and texture to nearly any food. ![]()
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