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

The Martha Stewart Show, October Fall 2007

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Yield:
Makes 2 cups
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Ingredients

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Directions

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  • 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.

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  • 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.

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