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Parma Ham Pangrattato


“You can use whatever charcuterie you have to hand…”

Parma Ham Pangrattato Recipe

Makes 200g | Preparation 10 minutes | Cook 8-10 minutes

Lorna's simple but effective recipe for Parma Ham Pangrattato but, as she says, “you can use whatever charcuterie you have to hand. These addictive, crisp fried crumbs, known in Italy as Pangrattato, are an economical way of using up good but stale bread - sourdough, ciabatta, country-style.

Flavoured with chopped Prosciutto or Salami, Pancetta, Coppa, Bacon and Chorizo, along with some fresh thyme, they make a wonderful addition scattered over pasta, risotto, a fried egg, some steamed broccoli or roasted roots.  Of course – they’re great for canapés – sensational when sprinkled over bite-sized burrata toasts”


  • 60g Parma Ham or other Charcuterie, finely chopped
  • 3 tbsp Olive Oil
  • 1 large clove Garlic, peeled & crushed
  • 100g Bread
  • few sprigs Thyme, leaves removed
  • Salt & Pepper


  1. Tear or roughly chop the bread or quickly whiz it in a food processor into smallish pieces but not fine crumbs.
  2. Pour the oil into a large frying pan over a medium heat, add the garlic, bread and Parma ham or other charcuterie, and fry for 5-6 minutes, stirring frequently to coat everything with the oily juice until crisp and golden.
  3. Stir in the thyme and season well with salt and pepper.

Further Information

Who is... Lorna Wing?

Lorna Wing is one of Britain’s most talented cooks.

Known as the Canapé Queen, for years she wowed party-goers with her fabulous food.  Nowadays Lorna has opted for a less stressful life and runs successful online cookery courses for The Duke of Edinburgh’s Award and students off to university. Even Delia says, “if I were younger and learning to cook, I would look no further than Lorna Wing’s impressive cookery courses”

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