Pangrattato, which means “breadcrumbs,” is an Italian condiment made from stale bread (think leftover dinner rolls), butter or oil, garlic and herbs. Leftover Brussels sprouts are used here to add a nutty, slightly bitter complementary flavor. Want to take it up a notch? Serve with a poached egg on top!
Spaghetti with Brussels Sprout Pangrattato
Serves | 2 to 3 |
- 8 oz spaghetti
- 1 cup leftover Brussels sprouts, thinly sliced
- ½ cup freshly stale breadcrumbs
- ⅓ cup olive oil, more as needed
- 6 small anchovies, chopped
- 4 clove garlic, crushed
- 1 Tbsp capers
- 2 Tbsp butter
- 2 Tbsp Italian parsley, chopped
- ¼ tsp crushed red chile flakes
- zest and juice of one lemon
- pecorino, grated (for serving)
- black pepper (for serving)
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| Preparation | Heat oil in a large pan over medium-high heat. Once shimmering, add anchovies and capers. Fry until the capers begin to split and the anchovies are mostly dissolved, about 2 minutes. Add garlic and red pepper flakes; cook until fragrant, about 1 minute. Stir in Brussels sprouts and breadcrumbs; sauté until the breadcrumbs are golden brown, about 4 minutes. Season with salt and pepper, and set aside. Bring a large pot of salted water to a boil. Add spaghetti, and cook according to package directions; drain well, and reserve ½ cup pasta water. In a mixing bowl, toss in hot pasta, pasta water, butter, parsley, lemon juice and zest and the Brussels sprout pangrattato; toss to combine. Serve immediately with a generous sprinkle of grated pecorino and freshly cracked black pepper.
Amber.Fisher
Amber is a private chef, food stylist and recipe contributor in the St. Louis area. Having spent the last 6 years in Los Angeles, she also gained extensive knowledge working at renowned restaurants Gjusta, Roberta’s and staging at many others.
