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Pangrattato means breadcrumbs – but these are no ordinary breadcrumbs, they’re fried in olive oil till crisp, and mixed with hot chilli flakes, lemon zest and fresh parsley, and they make a delicious crunchy topping for this pasta dinner made with short-season Tenderstem® broccoli.
What a strange recipe? Ended up as plain pasta, with broccoli and olives! The pangrattato, while a generous portion, made no difference to the fact the pasta had nothing "on" it. Other than dry, flavoured breadcrumbs. The second time I made it I added more pasta water as suggested and it made it wetter but no less plain. Feel like this recipe is/has a mistake? Either that or I missed a crucial step both times! Have loved 99% of my recipes over the last 6 months, but this was a big disappointment.