Pangritata

Ingredients for 4 servings:

• 200 g bread roll(s), dry or toasted bread
• 2 tbsp olive oil
• 1 clove(s) garlic, with skin
• 1 tsp thyme, dried
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 13 minutes

versatile, crispy and aromatic Parmesan substitute

The bread should be as dry as possible; old rolls work well. You can also dry it slowly in the oven at around 100°C. Cut the bread into fine cubes, press the garlic clove firmly into the pan so that the cells burst (e.g., with the back of a knife). Heat olive oil in a non-stick pan, add the garlic and bread cubes, and fry over medium heat until golden brown, stirring occasionally. Just before the end of cooking, sprinkle the thyme into the pan and stir briefly. Season with salt and pepper, remove the garlic clove, and let the pangritata drain on a paper towel. Pour immediately over the finished dish and serve. Tips: – Pangritata is used in Italy as a substitute for Parmesan cheese and gives pasta dishes, casseroles, or risotto that final crunch. – It can be varied according to taste; for example, you can finely chop the garlic and fry it for 2 minutes, add chili, lemon zest, etc.