Almond, Walnut & Herb “Pangrattato”

Crunchy little crumbs to sprinkle on baked eggs, stuffed mushrooms or anything that needs a little more texture!


1 slice almond bread

1 heaped tblsp chopped walnuts (not too fine, you’re after crunch)

Grated lemon zest and garlic

Freshly ground black pepper

Herbs of your choice, I had to use this amazing local oregano!

Just toss this in a small frying pan with a glug of oil. Gently stir around for roughly 5 mins.

Keeps for just a couple of days so I only make a little at a time. Feel free to tweak flavours!

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