Ingredients
1 1/2 cups bread crumbs (one- or two-day-old country bread preferred)
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
Grated zest of a small lemon
1/8 teaspoon salt
Preparation
Mix all the ingredients together until the crumbs are evenly moistened with oil. If you want to make extra, increase the amounts and keep in a zip-lock bag in the freezer.
From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.
Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.
From the Trade Paperback edition.
