Marine Pangrattato
Pangrattato Marino
Breadcrumbs toasted with anchovy, lemon and bottarga.
A light marine crunch for seafood pasta and fried fish. The anchovy dissolves into the oil before the crumbs go in, which is what stops it tasting of anchovy.
Approximately 250 g finished, at 5 to 6 g a portion
The finished crumb should be dry, crisp, lightly marine, lemony and savoury. It must not taste strongly of anchovy.
Ingredients
- Fine dried breadcrumbs200 g
- Anchovy fillets15 g
- Fresh garlic5 g
- Extra virgin olive oil20 g
- Lemon zest3 g
- Flat-leaf parsley5 g
- Bottarga, finely grated8 g
- Fine sea saltas required
Method
Finely chop the anchovy and the parsley, finely grate or mince the garlic, and finely grate the lemon zest and the bottarga.
Put the olive oil in a wide sauté pan and add the anchovy over a low to medium heat, letting it dissolve into the oil.
Add the garlic and cook gently for about 30 seconds. Do not colour it.
Add the breadcrumbs and toast over a medium heat, stirring constantly so the crumb colours evenly, until golden, dry and crisp.
Off the heat, cool completely, then fold through the parsley, lemon zest and bottarga. Taste, and adjust the salt only if it needs it.
Keeping
Store completely dry in an airtight labelled container. DUKAI storage guidance for how long: kept dry and sealed it holds its crispness for about two weeks at room temperature. What fails first is the crunch, not the crumb, and any dampness means it was not toasted dry enough.
Allergens and diet
Gluten, from the breadcrumbs. Fish, anchovy and bottarga.
Last refined · September 2026