Pangrattato (10-Minute Crispy Italian Breadcrumbs)

Ingredients

• 2 1/2 ounces bread ((Around 2 slices) Slightly stale or 1-day-old is best. There should be roughly 1 cup of breadcrumbs.)
• 1 tablespoon fresh rosemary
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic (peeled and kept whole, but crushed with the flat part of a knife)
• 1/2 teaspoon mixed dried herbs
• 1/2 teaspoon salt

Instructions

1. 1

   Pulse breadcrumbs and rosemary in a food processor.: Start by making the breadcrumbs. Tear the stale bread into chunks in a food processor (I use a small one), then add the rosemary. Pulse them until you have coarse breadcrumbs and chopped rosemary.

2. 2

   Heat up the olive oil and garlic in a frying pan, then stir in the breadcrumbs.: Heat up the olive oil and garlic cloves in a large wide frying pan or other pan on a low to medium heat. Stir the garlic continuously to infuse the flavor into the oil. Once a breadcrumb added to the pan sizzles a little, remove the garlic. Then stir in the breadcrumb mixture until they are well mixed with the oil.

3. 3

   Add the herbs and salt, then stir continuously until the crumbs are golden.: Sprinkle over the dried herbs and salt. Then cook and stir continuously, or until the breadcrumbs are golden but of course not burnt. Keep a close eye on them towards the end of cooking.

4. 4

   Take off the heat and sprinkle over your dish to serve, then keep leftovers in a jar for up to 2 weeks.: Take off the heat. To serve, sprinkle over your pasta, vegetables, soup, or other dish and eat immediately while still very crisp. Let any leftovers cool completely then store in a clean dry jar with a lid for up to 2 weeks.