Gastronomixs

Pangrattato with cashew and lemon

A very flavourful and crispy garnish from Italian cuisine. Can be made simply from breadcrumbs, but is also combined with a wide range of delicious flavours. Here, we add lemon zest and cashew nuts. A garnish for vegetable dishes, pasta and risotto.

Pangrattato with cashew and lemon

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Ingredients

100

g

panko

50

g

olive oil

1

clove

garlic

50

g

cashew nuts, chopped

1

 

lemon or lime, zested

 

 

salt and pepper

Preparation method

  • Heat the olive oil in a pan and gently fry the thinly sliced garlic in it to flavour the oil. Don't allow the garlic to become too dark! Remove the garlic.
  • Add the panko and chopped cashew nuts to the oil and fry until golden brown. Stir frequently with a wooden spatula.
  • Drain on a paper towel, mix with grated lemon peel and season with salt and pepper.

Serving suggestions

  • As a topping for various dishes, such as risotto, pasta, potato mash and oven dishes.
  • As topping for fried vegetables, such as cauliflower and pumpkin with pangrattato and fresh coriander.

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