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That Italian breadcrumbs / garlic / herbs / parm cheese mixture?

post #1 of 22
Thread Starter 

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? 

post #2 of 22
Pangratatto - basically it's toasted breadcrumbs that you use to top dishes of any sort. Usually it's purpose is to add texture to a dish that is soft like pasta. It is added at the end as a topping.

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

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post #3 of 22

Sounds a bit like gremolata minus the lemon peel and parsley

post #4 of 22
No, gremolata is totally different. It has no breadcrumbs and it is herb mixture of raw ingredients that are meant to infuse a dish with freshness.

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post #5 of 22

My friend's "Grandma T" turned me onto "saw dust".  She was from Sicily and fried bread crumbs in oil till just brown.  That was how they topped their pasta.  I always have a container of it in the ice box.


Edited by Mike9 - 1/30/16 at 8:04am
post #6 of 22
Thread Starter 

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. 

post #7 of 22
And do try it on a fried egg, you'll be glad you did.

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post #8 of 22

Try it on a dressed salad - just sayin'  :thumb:

post #9 of 22
Thread Starter 

A fried egg? A salad? Would have NEVER thought of that. Thanks for the ideas, will try! :lips:

post #10 of 22

Talking about bread crumbs, there's a Spanish dish called migas (crumbs), with bacon, chorizo, peppers, pimentón, sometimes apples or grapes, etc.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #11 of 22
Quote:
Originally Posted by ordo View Post
 

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.

Comment?

 

mimi

post #12 of 22

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.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #13 of 22

Thanks Ordo!

The memory has set off a craving and just finished digging thru the freezers looking for corn tortillas.

We eat them a lot and seldom have any to save but a girl can wish can't she?

 

mimi

post #14 of 22

It should be noted that spanish Migas is a dish/ "racion" in and of itself. The discussion here is more about a bread crumb condiment. Although Migas has variations and sometimes served with a fried egg. 

post #15 of 22
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

Pangratatto - basically it's toasted breadcrumbs that you use to top dishes of any sort. Usually it's purpose is to add texture to a dish that is soft like pasta. It is added at the end as a topping.


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!

 

post #16 of 22
Quote:
Originally Posted by French Fries View Post


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!


It certainly looks like it and I think it looks delicious too. That an excellent use of pangratatto methinks - the soft mash and the soft texture of the short rib call out for texture.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #17 of 22
Thread Starter 

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). 

post #18 of 22

Do you mean Gremolata? 

post #19 of 22
Thread Starter 
Quote:
Originally Posted by Mike9 View Post
 

Do you mean Gremolata? 


Not gremolata. Pangritata.

post #20 of 22

I read pangritata was a substitute for parmesan for folks of modest means....

post #21 of 22
Quote:
Originally Posted by French Fries View Post
 


Not gremolata. Pangritata.

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

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #22 of 22
Thread Starter 

I love it, even if I still can't get the name right. Pangrattato. Okay. It's really amazing. Goes particularly well to add crispy texture to a creamy pasta dish!

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