No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Italian-Style Breadcrumbs

This recipe for Italian-style breadcrumbs can be found in the cookbook "The Young Man and the Sea" by David Pasternack and Ed Levine.

  • yield: Makes 2 cups

Ingredients

  • 1 loaf Italian bread, torn into 2-inch pieces
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon lemon zest
  • 1 1/2 tablespoons chopped flat-leaf parsley
  • 2 teaspoons coarse sea salt
  • 1 teaspoon freshly ground black pepper

Directions

  1. Step 1

    Preheat oven to 350 degrees. Place bread pieces on a baking sheet. Bake until bread is dry and crunchy, about 15 minutes. Transfer bread to a food processor and pulse to form fine crumbs; set aside.

  2. Step 2

    Heat 1 tablespoon olive oil in a small skillet. Add garlic and cook, stirring, until it begins to brown, about 3 minutes. Add lemon zest and continue cooking until fragrant, about 30 seconds more. Add breadcrumbs, parsley, and remaining 1/2 tablespoon olive oil; stir well to combine. Season with salt and pepper; remove from heat. Breadcrumbs can be stored in an airtight container until ready to use.

Source
The Martha Stewart Show, October Fall 2007