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.

Makes 150g.

Pangrattato with cashew and lemon

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olive oil









cashew nuts, chopped



lemon or lime, zested

As needed:


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.
  • As a breading layer for e.g. langoustine or scallops.

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