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Sun May 28 20:04:55 PDT 2006


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.

I have made this a number of times and it works just as well when done in
the oven as when made in the fire. Goes really well with ribs on the BBQ in
real life.

Good Luck

Gyric




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