Pangrattato is a lovely mix of crunchy breadcrumbs, herbs and nuts. Similar to a gremolata, it can be added as a topping for soups, sauces, or salads. Think dukkah, Italian style. It is simply divine, so easy to make ahead and have available as required. This recipe also appears in the Cracker of a Christmas ebook, the only Christmas cookbook you'll ever need!
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- 80 Grams Parmesan, cubed
- Handfuls Italian parsley
- Handfuls herbs of choice
- Zest and juice 1 lemon
- 2 cloves garlic
- 300 Grams sour dough bread, torn into chunks
- 100 Grams toasted and skinned hazelnuts
- Generous Pinches pink salt flakes BUY
- 100 Grams Cobram Estate Extra Virgin Olive Oil BUY
Preheat oven to 180ºC.
Place parmesan, herbs, zest and garlic into the Thermomix bowl and chop 4 sec/speed 5.
Add bread and mill 3 sec/speed 5.
Add hazelnuts and blend 3 sec/speed 4.
Spread onto large baking tray, drizzle with oil and lemon juice and bake 5-10 minutes until fragrant and toasted.
Add salt to taste. Cool and keep in airtight container for up to 3 days before use.
Sprinkle over roasted meats, steamed vegetables, soups, pasta or salads. Use as a dukkah with flat breads or serve with a cheese board.
Pre-make and freeze up to 3 months ahead. Simply defrost in a hot oven for a few minutes before using.
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