Crispy Pangrattato with Panko
A quick and easy pangrattato made with panko breadcrumbs for the ultimate crispy, golden pasta topping. No need to make your own breadcrumbs, this version comes together in minutes and adds the perfect crunch and flavor to any dish.
Servings: 4 people
Ingredients
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- 1 garlic clove finely chopped or minced
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon fresh herbs finely chopped (see notes)
- zest of half a small lemon (optional)
- salt and pepper, to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the panko breadcrumbs along with a generous pinch of salt, stirring well so the crumbs are evenly coated in the oil.
- Let them cook, stirring, until they start to turn golden, about 3 minutes.
- Add the garlic and red pepper flakes (if using), then continue cooking, stirring more frequently, until the crumbs are evenly toasted and deeply golden and crisp, another 2-3 minutes. Lower the heat if they are browning too quickly.
- Remove from the heat and stir through the herbs and lemon zest (if using). Taste and adjust the seasoning with more salt if needed.
- If not using straight away, let it cool completely before storing in an airtight container for 2–3 days.
Notes
Stir for even color - Once the crumbs start turning golden, stir more frequently so they brown evenly and don’t catch.
Watch the heat - If they’re coloring too quickly, lower the heat slightly. You want a deep golden color, not dark brown.
Add-ins are flexible - Use whatever herbs you have on hand (parsley, thyme, rosemary all work well) and adjust garlic or chili to your taste.
Best used fresh - Pangrattato is at its crispiest when freshly made, but can be refreshed in a pan if needed.