I believe it was @Koukouvagia who turned me on to this in an older thread... a topping, which I believe originated in Italy (?), made of bread crumbs, cheese, herbs and minced garlic.... perhaps tossed with olive oil and used as a topping for a gratin or maybe even a garnish for a braised dish such as as braised chuck..... I'm not sure I'm remembering this right and a google search doesn't turn up anything. Kouk' ... do you know what I mean? Or anyone else? What's the name? The recipe?
That Italian breadcrumbs / garlic / herbs / parm cheese mixture?
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The recipe I may have given you is this - place fresh bread in the food processor along with some dried porcini. Transfer the crumbs to a frying pan with olive oil, a crushed garlic clove and a stick of Rosemary. Toast until golden. Careful with the olive oil, I've made the mistake of adding too much because it looks like it needs it but it doesn't, a little goes a long way. This keeps in the fridge for a few days and I've added it to pasta dishes, soup, eggs, salads, steamed veg, it's awesome! You can even use it to thicken pan sauces and stews. Remove the garlic and rosemary stick before using.
Obviously this is not the only recipe, I'm sure you can add lemon zest, other herbs, as long as it toasts without burning. I'd leave out he cheese.
Edited by Koukouvagia - 1/30/16 at 7:43am
Awesome, thanks Kouk. I'd forgotten about the porcinis, and I did have fresh parsley and garlic and parm cheese in there, so I wasn't that close. And instead of toasting in the olive oil, I just mixed with the olive oil, topped the pasta gratin and browned in the oven.
Next time I'll try to do it the right way. Lemon zest (probably added after toasting) does sound like a good addition.
Talking about bread crumbs, there's a Spanish dish called migas (crumbs), with bacon, chorizo, peppers, pimentón, sometimes apples or grapes, etc.
Ordo...had a roommate once who would tear corn tortillas in bits then saute in oil until chewy.
This was added to raw eggs and scrambled.
Highly addictive (topped with a fiery tomato salsa made a great hangover cure) and I am sure she called it migas as well.
Those are mexican migas mimi. Same name, different dish, probably same origin in Spain, where the use of old bread is usual in a multitud of soups, mojos (sauces) and dishes.
As I'm browsing to find a restaurant for tomorrow night I stumbled upon this photograph... wondering if that topping is pangratatto? Sure looks delicious!
Today again I searched for this thread, for some reason I just can never remember the name and so my search for "pana grato" wasn't turning anything!
But a new classic in my home is penne pasta with sautéed mushrooms and bacon in cream cheese sauce, sometimes along with roasted chicken, and with pangratatto on top! That'll be dinner tonight (minus the chicken).
Pangrattato which I think translates to grated bread. Glad you're still enjoying this. Although I did not make pangrattato today I made something that reminded me of it: parmesan crusted omelet