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POOR MAN’S PARMESAN (PANGRITATA)

Poor Man's Parmesan with olive oil, lemon and edamame beans
I can’t remember where I saw this idea but its been one on my list of things to do for a while. I love Parmesan cheese but as a weekly ingredient with all the other expenses these days (nappies and baby stuff) its not a regular feature. This recipe gives pasta texture and crunch and a lovely garlic flavour.

All you need for the basic mix some bread – any will do fresh, frozen or even stale and some garlic, Olive oil and salt.  To bump up the poor man’s Parmesan you can add herbs such as parsley, chives, basil, oregano, rosemary or chili

Other ideas with poor man’s Parmesan

  •  with grilled asparagus, capsicum (peppers) or aubergine
  •  with a fried egg
  •  with crispy ham, bacon, shredded corned beef
  •  with peas or edamame beans
  •  with garlic sauteed spinach
  •  with tinned tuna, salmon or sardines
  •  with rocket or baby spinach topped with walnuts
  •  with fresh or grilled cherry tomatoes
  •  with a marmite sauce (Nigella)
  •  with vegetable ribbons (carrots and courgettes)
  •  with lemon, chili, olives and anchovies
  •  with crumbled feta or blue cheese
  •  With steamed mussels
  •  with flaked smoked fish or a firm white fish
Poor Man’s Parmesan (Pangritata)
 
Prep time

Total time

 

Serves: 4

What you need
  • 4 slices of bread (Toasted)
  • 4 cloves of fresh garlic
  • salt (to taste)
  • ½ cup parsley
  • Olive oil

How to make
  1. Toast 4 slices of bread
  2. In a food processor blitz the bread with 4 cloves of fresh garlic, salt to taste and I added a handful of parsley from my garden.
  3. Toast in a pan with olive oil until lightly browned.
  4. Stir through steaming hot pasta with a good splash of olive oil. I added lemon and edamame beans to the photo above.
  5. Simple, cheap and delicious

Vanessa X

Comments (5)

 

5 Responses

  1. Interesting ingredient! I bet most people have these ingredients on hand too. Do you use up 4 slices/4 cloves at a time or does it keep for a little while?

  2. Good question – I used 4 slices (thick brown) and 4 cloves and it made a bowl full of crumbs – it would easily do 4 people. Yes, I actually kept the excess in the fridge for a week before I did the photo (wrapped in cling film) as I had to make one to taste first… Its really adaptable and delicious!
    Cheers
    Vanessa

  3. Easy peasy and looks great, I made a simple arabiatta pasta last night and simplest are often the best

  4. […] breadcrumbs and garlic sprinkled on top (poor mans parmesan),  would work brilliantly with this […]

  5. Lydia says:

    Certainly beloved this

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