Food & Cooking Recipes Recipes by Region Italian Recipes Italian-Style Breadcrumbs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 2 cups This recipe for Italian-style breadcrumbs can be found in the cookbook "The Young Man and the Sea" by David Pasternack and Ed Levine. Ingredients 1 loaf Italian bread, torn into 2-inch pieces 1 ½ tablespoons extra-virgin olive oil 1 teaspoon finely chopped garlic 1 tablespoon lemon zest 1 ½ tablespoons chopped flat-leaf parsley 2 teaspoons coarse sea salt 1 teaspoon freshly ground black pepper Directions 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. 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. Rate it Print