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Pangrattato

Pangrattato

This recipe goes with Luca's Eggplant Parmesan

Coastal Living NOVEMBER 2007

  • Yield: Makes 1 1/4 cups

Ingredients

  • 1/2 cup pancetta, cut into 1/8-inch cubes
  • 2 garlic cloves, chopped
  • 2 tablespoons olive oil
  • 1 cup artisan bread, cut into 1/8-inch cubes
  • 1/4 cup chopped fresh parsley
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper

Preparation

Heat a nonstick skillet over medium heat. Add pancetta; cook 6 minutes or until crisp. Add garlic, and cook 1 minute. Remove from pan.

Heat oil in pan over medium-high heat. Add bread; saute 5 minutes or until toasted. Remove from pan, and add to pancetta mixture. Cool to room temperature. Toss with parsley, Parmesan, and pepper.

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Pangrattato recipe

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