A medieval kitchen
I'm publishing this medieval cooking recipe , a salad of onions included in the Libro de Arte Coquinaria, famous recipe book of Maestro Martino ( see also https://www.pilloledistoria.it/9403/storia-moderna/ricette-cucina-rinascimentale-riso-al-latte-mandorle) directly from the sguardosulmedioevo.org site.
The author of the article is Emiliano Amici , creator and editor of the site itself, whom I thank for the kind and constructive collaboration.
Ancient cooking recipe
In the Middle Ages, in fact, it was not only game that lived in that inexhaustible source of recipes which is the Libro de Arte Coquinaria of maestro Martino we also find a 'salad .
After cooking 800 g. of onions at 250 ° C, 4 eggs must be hardened which must then be peeled and cut into wedges.
Once the onions are cooked and cooled, they are peeled, cut into wedges too, and placed in a bowl with a dressing made up of fine salt , 3 g. of pepper and 2 or 3 g. of mixed spices .
Finally, 80 g are added. of extra virgin olive oil and 40 g. of red wine vinegar .
At this point, the salad, garnished with egg wedges, can be served on the table (Article written by Emiliano Amici for sguardosulmedioevo.org).