What is pangrattato?
Pangrattato is an element from Sicilian peasant cuisine. This preparation of flavored breadcrumbs is very often used to give texture, enhance a somewhat bland dish or even to replace parmesan on pasta or gratins. A very economical option, it goes without saying!
The idea is to brown some good old breadcrumbs in a little oil and add whatever flavors you like: olives, peppers, garlic, fresh herbs or, even better, the chic blends from La pincée! As mentioned above, pangrattato is most often used on pasta and we have an incredible recipe for you.
The meeting of technique and good ingredients
With the right techniques it is possible to transform the simplest pasta dish into a true masterpiece. Among the simplest pastas in Italian gastronomy are certainly the classic Aglio e Olio (garlic and oil), pasta delicately coated in a lightly seasoned olive oil flavored with garlic.
But to take the experience to the next level, here is a version with pre-candied garlic that will most certainly make you buckle! The technique is simple and quick provided you follow the instructions carefully and use only the best ingredients to obtain a result worthy of the best restaurants. All you have to do is top it all with a generous portion of pangrattato flavored with La pincée blends and the treat will be total!
Simple, chic and tasty!
Ingredients for pangrattato
· ½ cup panko or regular breadcrumbs
· 1 clove of garlic, finely chopped
· ½ tsp of La pincée Été N°7 mix
· ½ tsp of La pincée Citronnée Nº6
· 1 clove of garlic, finely chopped
· ½ tsp of La pincée Été N°7 mix
· ½ tsp of La pincée Citronnée Nº6
Ingredients for pasta
· 2 heads garlic, peeled, cloves left whole
· 1 cup extra virgin olive oil
· 250g of good quality long pasta (spaghetti or linguini), bronze-drawn (see note)
· salt for pasta water
· 2-3 cloves garlic, finely chopped
· 1 tsp chili flakes
· 1 cup extra virgin olive oil
· 250g of good quality long pasta (spaghetti or linguini), bronze-drawn (see note)
· salt for pasta water
· 2-3 cloves garlic, finely chopped
· 1 tsp chili flakes
The how to...
- Prepare the pangrattato: In a small frying pan, heat 2 tbsp. of olive oil. Add the breadcrumbs and let brown, stirring to coat well with oil. When the breadcrumbs start to brown, add the chopped garlic and continue cooking. The breadcrumbs should be crispy and take on a beautiful amber color. Turn off the heat, add the herbs and spices from La pincée and mix well. Set aside the pangrattato in a container.
2 - Prepare the garlic confit: Place the whole garlic cloves in a small saucepan and cover completely with olive oil. Start the heat on high until the garlic cloves begin to fry. Reduce the heat slightly and let it confit until the cloves begin to brown. Turn off the heat and let it cool while the garlic cloves continue to confit gently. Then place the garlic cloves in a high-sided container with about 4 tablespoons of the flavored oil. Using a hand blender, reduce everything to a coarse puree. Set aside.
3 - For the pasta and the rest: Start the water for cooking the pasta; only a small volume of lightly salted water will suffice. Meanwhile, heat a large sauté pan and cover the bottom with the oil used to preserve the garlic. Brown the freshly chopped garlic cloves and the chili flakes. Add the pasta to the boiling water and cook just until slightly tender. Transfer the pasta to the pan, reserving the cooking water. Finish cooking the pasta for about 10 minutes, like a risotto, stirring well and adding the cooking water to create an emulsion. 
Add a few spoonfuls of the cooking water to the container with the garlic puree and mix well to obtain the smoothest possible puree. Add oil and water as needed to create a nice emulsion. Once the pasta is well cooked, add this garlic emulsion to the pan and shake the pasta well to thicken the sauce.
Serve immediately with a generous amount of flavored pangrattato.
Serve for 2 people 
Recipe and photo credit Jonathan Michaud
