Whole wheat Pangritata

Imran Nathoo
20 - 30 mins

Italian-style breadcrumbs, flavoured with herbs, garlic and lemon zest. Use generously to add a dash of texture and a pop of flavour to anything from pasta, soups, risotto and salads. Just sprinkle a good helping on top. I made this using the end slices of a brown bread loaf. In other words, compleating the loaf! @kitchenclonc

The pangritata can be stored in an air tight container to last longer. Enjoy, This recipe makes loads!

2 end slices of a brown bread loaf (stale works better, or from frozen)
2 tbsp olive oil
1 clove of garlic
2 sprigs of rosemary
Zest of 1 lemon
Couple of pinches of fine sea salt
Blitz the two end slices to coarse crumbs in a food processor or similar.
In a frying pan heat the oil on a low to medium heat and use a garlic press or fine grater to add the garlic to the pan. Fry without colouring the garlic.
Add the breadcrumbs and coat in the garlic oil and cook until golden.
Stir regularly to ensure even cooking and prevent the crumbs from burning.
Strip the rosemary leaves from the stalks roughly chop then add to the pan and mix. The stalks can be retained to add to soups.
Zest the lemon (ideally unwaxed but if waxed give the lemon a wash under warm water with a coarse sponge). The lemon can of course be retained for further use.
Season with salt.