SC - Onion Salad Recipe

Maura da Vicopisano vicopisano at hotmail.com
Mon Mar 5 20:01:27 PST 2001


The culinary group I meet with did a similar recipe recently.  Instead of 
the spices that you have down we used Powder Fort.  And for the vinegar we 
used balsamic.  The onions turned out really good.

Maura da Vicopisano


>From: "Vincent Cuenca" <bootkiller at hotmail.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: SC - Onion Salad Recipe
>Date: Mon, 05 Mar 2001 21:09:08
>
>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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