[Sca-cooks] Marinated cucumber/onion recipe

Barbara Benson voxeight at gmail.com
Sat Jun 25 16:56:54 PDT 2011

I am probably too late for Sunday, but here is a very late Italian
recipe of mine:

Cucumber & Onion Salad
Archidipno overo dell'insalata e dell'vso di essa, Massonio
Translation by Louise Smithson
	In order that cucumbers more easily pass the stomach eat them with
the peel rather than without.  Cut the cucumber in half lengthwise and
make of them pieces moderately thin and dress them with oil, vinegar
and salt like other salads.  But the custom one has learned is to add
several pieces of raw onion and the leaves or sprouts of green basil.
This is not without foundation in art, perhaps it counteracts the
natural coldness of moisture of it and makes the juice less large and
less slow

Single Recipe, serves 12:	
	1 1/2 Cucumbers (English)	
	1 Onion
	6 T Olive Oil
	2 T Vinegar, White Wine
	1 3/4 t Salt	
	16 grinds	Pepper, fresh
	2 1/2 t Basil, Finely chopped	

	Cut cucumber in half lengthwise and then slice in 1/8 in slices. Cut
onion in half and slice on Mandolin very thin. Combine Olive Oil,
Vinegar, Salt, Pepper and Basil. Keep separate until approximately 1
hour before service. Add dressing to vegetables and mix well. Allow to
sit in cold place for between 1 and 2 hours – no longer.

It is pretty darn tasty if I do say so myself. You can get away
without cutting the cucumber in 1/2 if you want to.

Serena da Riva

On Fri, Jun 24, 2011 at 12:29 PM, Amy Cooper <amy.s.cooper at gmail.com> wrote:
> I know I've had, and have seen, a recipe for marinated cucumbers and
> onions in an SCA context. But my google-fu is failing. Could someone
> help with a link, please? I'm thinking a salad like that would be just
> perfect for an A&S/Armouring/Fighting/BBQ day we're going to on
> Sunday. Plus, I *think* I have most of the ingredients in the house
> already :-)
> Thanks,
> Ilsebet
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