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Discover the delightful world of "pangrattato", the Italian word for breadcrumbs. We believe that breading and frying most ingredients can create pure culinary bliss. While this recipe can be adapted to a variety of vegetables, we've chosen to showcase the irresistible flavours of broccoli stalks and leaves, rescuing them from the fate of being discarded.


  • Olive oil (Drizzle)
  • Salt
  • Pepper
  • ½ tsp nutritional yeast
  • ¼ cup grated parmesan
  • 1 tsp garlic powder
  • 1 tsp oregano
  • ¼ cup breadcrumbs ( You can blitz old bread)
  • Salt
  • Pepper


  1. Pick the leaves off the stalks.
  2. Place the leaves onto a baking tray and drizzle them with olive oil, salt, pepper, and nutritional yeast. Gently toss to coat.
  3. Bake in the oven at 170 degrees for 7-8 minutes.
  4. Remove from the oven & set aside.
  5. Peel the outside layer of the stalks as these bits tend to be woody and stringy. You can add these peelings to make vegetable stocks or soups.
  6. Slice the stalks into long pieces (similar to French fries).
  7. In a large bowl, add the olive oil, parmesan cheese, garlic powder, oregano, salt, and pepper. Add the Broccoli stalks and mix well to ensure they are fully coasted in the mixture.
  8. Add the breadcrumbs and mix well.
  9. Place the broccoli stalks onto a baking tray and bake at 200 degrees for 20-25 minutes.
  10. To serve, transfer the broccoli stalks along with any excess breadcrumbs from the baking tray to a plate. Scatter the crispy broccoli leaves on top. Serve with your favourite spicy mayo.

Bread Crumbed Broccoli Stalks & Leaves

Explore "pangrattato", Italian for breadcrumbs. Breading and frying ingredients equals a culinary delight. This adaptable recipe uses broccoli stalks and leaves which usually end up being discarded.

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