SC - Onion Salad Recipe

[Vincent Cuenca]

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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