Can you believe that “pangritata” is known as the “poor man’s parmesan”?? I looove pangritata (which, by the way, is Italian for toasted breadcrumbs), it takes any simple dish to another level, like simple pastas (check out my post with 8 Simple Classic Pastas!) and this Roasted Broccoli.
I love this recipe not only because it is so tasty, but also because it’s a really simple side dish that takes mere minutes to prepare and requires only one baking tray to make. I simply chop and crumble stale bread to make the breadcrumbs – very roughly because I like my breadcrumbs chunky – but this will also work well with panko (olive oil makes it clump together slightly).
- 1 large broccoli or 2 small , cut into florets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup homemade breadcrumbs (chunkier the better) or panko
- 3 tbsp finely grated Parmesan (optional) (see notes)
- 1 tbsp extra olive oil
Toss broccoli with 2tbsp olive oil, salt and pepper.
Spread on tray and roast in 350F/180C oven for around 10 minutes until slightly softened and starting to brown.
Meanwhile, combine breadcrumbs, parmesan, 1 tbsp olive oil and salt in small bowl.
When broccoli is almost done, take the tray out, move the broccoli to one side to make room to spread out the breadcrumbs on the tray.
Roast broccoli and breadcrumbs for approximately 12 min until the breadcrumbs are golden - don't walk away, the breadcrumbs will cook quickly.
Pile combined broccoli and breadcrumbs into serving bowl.
1.Breadcrumbs - I don't use fancy equipment to make my own breadcrumbs. I just roughly chop stale sandwich bread, then use my fingers to crumble them. I like it chunky - more texture!
2. Instead of parmesan, you could add 1/4 tsp of salt and 1 crushed garlic clove - this will make it healthier (and vegan).
3. Nutrition per serving.