You sure you need one lemon for your recipe? The other precise measurements made we wonder if 0.98 lemon wouldn't be better :)
This recipe sounds rather nice - do you think one could get away with stale breadcrumbs? (I'm always interested in recipes which use up the remains of Umbrian bread when it isn't any longer edible!)
I often make Panzanella, a salad made with bits of bread torn off a loaf, soaked in milk if you like, or in oil and vinegar, and then squeezed so it is not too wet. You throw these damp bread bits into a bowl with whatever you like - chopped onion, celery, cucumber, tomato, chopped lettuce, sometimes even bits of yesterday's spinach, and a pea or two, chopped french beans wouldn't come amiss - you get the idea, whatever falls to hand! About as much bread as vegetables, and it can be fairly wet or pretty dry, depending on your preferences.
A very nice cucina povera dish!
|