[Sca-cooks] Fw: SC - Onion Salad Recipe

[Marcus Antaya]

> > Subject: SC - Onion Salad Recipe
> >
> >
> > > 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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