Roasted Onion Salad
Source: Libro della cucina del secolo XIV, a collection of 14 th Century Italian recipes.
Original:
De la insaleggiata di cipolle
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 dà a mangiare.
Translation: (from The Medieval Kitchen Recipes from France and Italy)
Of onion salad.
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.
My Interpretation:
2 medium onions
|
¼ tsp. black pepper
|
3 Tbsp. vinegar
| ¼ tsp. cinnamon, ground
| ¼ tsp. salt
| 10 threads saffron
| 2 Tbsp. olive oil
| |
Roast onions in oven at 450°F for about 1 hour. Let onions cool until they can be handled. Remove outer browned onion skin and discard. Slice onions and toss with remaining ingredients. Works Referenced:
The Medieval Kitchen Recipes from France and Italy, Odile Redan,
Francoise Sabban & Silvana Serventi, Translate by Edward Schneider,
The University of Chicago Press, 1998 |