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Seasoned Breadcrumbs


This recipe for seasoned breadcrumbs is from Sal Scognomillo of Patsy's Italian Restaurant.

  • Yield: Makes about 1 cup

Source: The Martha Stewart Show, December Holiday 2007


  • 1/2 small loaf day-old Italian bread (about 1/2 pound), cut into large pieces
  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • Pinch of freshly chopped oregano
  • 1 clove garlic, finely chopped
  • 3 tablespoons olive oil
  • Coarse salt and freshly ground black pepper


  1. Place bread in the bowl of a food processor; process until fine crumbs are formed. Transfer crumbs to a large bowl along with cheese, parsley, oregano, and garlic; stir to combine. Gradually stir in olive oil until well combined. Season with salt and pepper. Store, refrigerated, in an airtight container, up to 5 days.

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