SC - Onion Salad Recipe
Vincent Cuenca
bootkiller at hotmail.com
Mon Mar 5 21:09:08 PST 2001
I'm sorry it took so long to get this to the list.
>From Redon, et al. "The Medieval Kitchen"
Manuscript Source: Zambrini, Francesco, ed. Libro della Cucina del secolo
XIV
"De la insaleggiata di cipolle" (Recipe 90)
"Togli cipolle; cuocile sotto la bragia, e poi le manda, e tagliale per
traverso longhette et sottili; mettili alquanto d'aceto, sale, oglio, e
spezie, e da a mangiare"
"Take onions; cook them in the embers, then peel them and cut them across
into longish, thin slices; add a little vinegar, salt, oil, and spices, and
serve.
Recipe:
6 sweet onions, red or white, unpeeled
olive oil
salt
pepper
vinegar
1/2 teaspoon fine spices (ginger, cinnamon, pepper, cloves, saffron)
Wrap the onions in tinfoil, then roast them in the embers of a fire, or in a
500-degree oven, for 1 hour. Once cooked, unwrap and let cool, then peel
them and slice them thin. Toss in a salad bowl with olive oil, salt,
pepper, vinegar, and fine spices. serve lukewarm."
This is good camp cooking; try roasting fennel along with it.
Vicente
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