Pangrattato

Everyone should have homemade pangrattato in their store cupboard. It ticks so many culinary boxes:

  • easy to make
  • easy to store
  • virtually free
  • absolutely delicious
  • improves a plethora of dishes
  • reduces food waste
  • you can’t buy it in the shops

It’s remarkably satisfying, so why wouldn’t you!?!

What is it?

A literal translation from Italian would be ‘grated bread’ – basically, pangrattato is toasted breadcrumbs.

sourdough pangrattato

Uses?

I use it as a garnish to add a little flavoured texture and make dishes more interesting – risotto, spaghetti, baked cheeses, lasagne, creamed leeks, gratins, Mac n’ Cheese! It’s gold dust in my eyes.

I’m sold, so how do I make it?

Tear up any bread that you have leftover (that’s not mouldy obviously) and pop it into a food processor with a clove of garlic and a few fresh herbs if you have them. Give it a blitz until it resembles breadcrumbs and then drizzle in a little olive oil with the motor still running. It only needs enough oil to very lightly coat the crumbs.

Tip the crumbs into a dry frying pan and toast them over a medium heat, stirring and moving them around constantly until they become golden in colour – you’ll hear the sound change as the crumb becomes crispy. Tip it out onto a tray so that it can cool evenly and then store it in a glass jar, ready for sprinkling when the moment takes you.

You can experiment with flavours if you like – try adding different combinations of herbs such as rosemary, sage or thyme, perhaps an anchovy fillet and a little of its flavourful oil or some unwaxed lemon zest. Dried chillies will give it a deeper flavour and a bit of a kick.

Now, I appreciate that many people will discard the crusts from their sliced loaf as a matter of routine. @toastale actually make good use of this bread to make beer from packet sandwich manufacturing! If you chuck your crusts and any leftover bread into a freezer bag now and again, you’ll be able to defrost it all at the same time and cook up a big batch of pangrattato every few months.

Not an ounce of my precious sourdough goes to waste!

sourdough bread

Pasta for Italian Day

What a great day. I’d forgotten just how much fun it is to make fresh pasta; very satisfying. I’d also forgotten how much hard work is required to knead the dough, especially when you have an audience of 8-year-old schoolchildren. This is the 10 minutes or so between the lovely eggs nestling in a flour well on your work-surface, and that perfectly formed, smooth ball of elastic dough (which is routinely skipped over in every TV cookery show you’ve ever seen).

Nonetheless, it’s a joyous and virtuous task with a far more delicious outcome than a trip to the gym.

Year 4 from St James C of E primary school did a Stirling job helping me roll and shape said pasta into lasagna, tagliatelle, angel hair (capellini) and farfalle. They learnt about the origins of pasta, its ingredients, geometry, gluten, composition and chemistry, the extrusion manufacturing process, not to eat raw pasta… etc. 

Italian day was a blast and has got me thinking about classes for parents too. 

Eggs and flour

The basic principle of making egg pasta is as follows – go on, dig that pasta machine out of the depths of your kitchen cupboard and get the kids involved.

Ingredients:

  • 400g Tipo ’00’ (super fine) flour
  • 4 Eggs

Method:

Beat your eggs and gradually mix in the flour. You can do this on a clean work surface by making a well in your mound of flour (like a volcano as the children cleverly observed) and cracking your eggs into it, or just bung it all in a food processor and pulse it a few times.

As it all starts to come together, give it a good knead as if you were making a loaf of bread. You’ll be surprised how what appears to be a particularly anhydrous mixture will turn into a beautiful smooth dough with a bit of elbow grease.

You’ll know when it’s ready as it’ll become smooth and silky to the touch.

At this point it needs to rest; wrap it tightly in cling film so the air can’t get to it and pop it into the fridge for at least 30 minutes.

When you’re ready, you can start to cut it, roll it out (using a rolling pin or a pasta machine) and form it into a plethora of shapes.

measuring pasta

If you’re cooking it fresh it will only take a minute or two in a pot of rapidly boiling salted water (traditionally as salty as the Mediterranean sea), or alternatively, you can dry and store it.

Have fun!

 

pasta machine

pasta shapes