GREEN BEANS WITH pangrattato

green beans with crispy pangrattato

I love green beans, but I have to admit that on their own, I find them a bit boring. Especially if you have stale, hard bread, it would be a shame to throw it away when you can turn it into a delicious pangrattato. A toasted breadcrumb mixture with garlic, sometimes enhanced with herbs and spices, it adds a crispy, flavorful topping. Italians use it to replace Parmesan or to add texture to pasta dishes, vegetables, or salads… A beautiful example of cucina povera, recycling bread while elevating the dish.

This Italian recipe is therefore perfect: the fragrant breadcrumbs provide a crunchy texture, and the lemon adds a bright, fresh touch that instantly transports you to Italy.

Ingredients:

  • Green beans

  • 2 tablespoons of breadcrumbs

  • 1 clove of garlic, minced

  • A pinch of chili powder (or to taste)

  • 1–2 tablespoons of olive oil

  • 1/2 lemon (juice)

  • Salt and pepper to taste

 

Preparation:

Trim the green beans and cook them either steamed or in a pot of salted boiling water for 6–8 minutes, until tender but still slightly crisp. Drain and set aside.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and chili powder, and sauté for 1–2 minutes until the garlic is lightly golden.

Stir in the breadcrumbs and toast them, stirring constantly for 2–3 minutes, until crispy and fragrant.

Place the green beans on a serving dish. Drizzle with a little more olive oil, season with salt, pepper, and a squeeze of lemon juice. Sprinkle the toasted breadcrumbs over the green beans and serve.