Pancetta and thyme pangrattato
- March 2017
- Serves 4-6
- Hands-on time 15 min
Pangratto is a crunchy breadcrumb topping. Flavoured with fresh thyme and pancetta, it makes a wonderful addition to salads, stews, fish or creamy pasta dishes.
- 8 pancetta slices
- a glug of olive oil
- 6 tbsp dried breadcrumbs
- leaves of 4 fresh thyme sprigs
- Heat the grill to high. In a baking tray lined with lightly oiled foil, lay out the pancetta slices. Grill for 8-10 minutes, turning once, until the pancetta is completely crisp, then drain on kitchen paper.
- Meanwhile, heat a glug of olive oil in a pan, then fry 6 tbsp dried breadcrumbs with the leaves of 4 fresh thyme sprigs over a medium heat, stirring often, until the breadcrumbs have turned a light golden colour. Break up the pancetta and either whizz to a crumb texture in a mini processor, or put in a freezer bag and bash with a rolling pin. Stir the pancetta into the herby breadcrumbs, taste, then season. Serve or keep in an airtight container in the fridge for up to 3 days.
This pangrattato does the job whenever you want a crunchy hit of bacon flavour. It’s great on top of pasta tossed with wilted greens or broccoli, or sprinkled on top of a chicken casserole or risotto as a last-minute pep-up. Try it over roast veg – particularly carrots and parsnips – or scatter over firm white fish such as cod before serving.
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