Anchovy Pangrattato
Pangrattato alle acciughe
Golden sourdough crumbs flavoured with anchovy, garlic confit, parsley and lemon zest.
Golden sourdough crumbs flavoured with anchovy, garlic confit, parsley and lemon zest.
About 100 g
Ingredients
Batch
Pangrattato
- Fresh sourdough breadcrumbs60 g
- Anchovy fillets3 each
- Garlic confit5 g
- Extra-virgin olive oil20 ml
- Lemon zestzest of 1/2 lemon
- Flat-leaf parsley, finely chopped10 g
Method
Mash the anchovies with the garlic confit to a paste.
Warm the olive oil gently and cook the anchovy-garlic paste until the anchovy dissolves into the oil.
Add the breadcrumbs and toast over medium heat, stirring, until evenly golden and dry.
Remove from the heat and cool completely.
Fold through the parsley and lemon zest only once the crumbs are cool.
Chef’s notes
- Keep completely dry and airtight. Re-crisp briefly in a low oven if necessary before service.
Allergens and diet
Fish. Gluten.
Used in
Also in the Recipe Book
Last refined · September 2026