Purple sprouting broccoli with pangrattata (crisp garlic crumbs) recipe image

Print Purple sprouting broccoli with pangrattata (crisp garlic crumbs)

Panagrattata (literally 'grated bread') is called 'poor man's Parmesan' – but it doesn't taste like second best. Toasted in garlic and oil, these crispy breadcrumbs add a remarkable taste and texture to this quick vegetarian side. This dish is at its very best made with purple sprouting broccoli, but when that's not in season try normal Calabrese broccoli, green beans or cauliflower. Mix in a few anchovies and capers and eat this over spaghetti for a quick dinner.


  • 3-4 fat slices stale bread (ciabatta is ideal) crusts removed
  • 2 tbsp olive oil
  • 3 garlic cloves, crushed
  • 1-2 tsp chilli flakes
  • Zest of 1 lemon
  • 500-600g purple sprouting broccoli
  • Salt & pepper


  1. Blitz the bread in a food processor to coarse crumbs. Warm oil in a frying pan, add the garlic and stir for a few seconds, then add the crumbs.
  2. Fry the crumbs over a medium heat until they turn golden and crisp. Add the chilli flakes, lemon zest and salt and pepper and stir through.
  3. Steam or boil broccoli until tender (you can do this while the crumbs are cooking), drain and serve with pangrattata scattered over.
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