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).
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Roasted Broccoli with Toasted Pangritata (Breadcrumbs)
- 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.
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