Pangrattato means “bread crumbs” in Italian and often referred to as “Poor Man’s Parmesan.” We love this crispy, crunchy topping for salads, pasta and this lovely pan of broccoli. In our version, we use Bergeron Pecans along with proscuitto, sourdough bread and Sesame Seeds. Pangrattato is a great make-ahead topping. Store it in the fridge and grab it when a lonely plate needs some love.
Time: 20 min
Serves 2Rating
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Loading...| Ingredients for Broccoli: | |
| 2 large heads broccoli, cut into florets | |
| 1/4 cup Italian Herbs Extra Virgin Olive Oil | |
| 1/2 tsp Sel Gris | |
| 1 tsp Aleppo Chile Flakes | |
| Ingredients for the Pangrattato: | |
| 4 thin slices prosciutto | |
| 1/2 cup pecan halves | |
| 2 slices thick sourdough bread, torn | |
| 2 Tbl unsalted butter | |
| 2 Tbl sesame seeds | |
| Salt, to taste | |
| For Serving the Broccoli: | |
| Shaved Manchego Cheese | |
| Zest of 1/2 lemon | |
| Juice of 1/2 lemon |
| 1. | Directions for the Broccoli: Preheat oven to 400°F. On a sheet pan, toss together the broccoli, Italian Herbes Extra Virgin Olive Oil, salt and Aleppo Chile Flakes. |
| 2. | Roast for 20-30 mins, tossing a few times during the cooking process, until the vegetables are golden brown and tender. Keep warm. |
| 3. | Directions for the Pangrattato: Place the prosciutto on a sheet pan. Place in the oven with the broccoli to crisp - about 8 mins. |
| 4. | Allow the prosciutto to cool then place in a food processor with the pecans. Pulse to form fine crumbs, taking care to not create nut butter. Add in the torn sourdough and pulse until the bread is broken into smaller pieces—some crumbs, some larger shards. |
| 5. | Heat the butter in a nonstick skillet. Melt the butter and allow it to brown a bit. Add in the pecan-prosciutto mixture and sesame seeds. Stirring constantly, cook until the bread browns and becomes light and crispy—keep it moving so as not to burn the nuts and seeds. |
| 6. | If the mixture seems dry, add in bits of butter or a drizzle of olive oil. Taste and adjust with salt if needed—keep in mind: the prosciutto brings lots of saltiness to the party and the dish will be topped with Manchego cheese—we did not add salt when we tested the dish. |
| 7. | Directions to assemble the Dish: Place the warm, roasted broccoli in a serving dish. Sprinkle with the lemon zest and juice. Top with the Pangrattato and shaved Mangchego cheese. |
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