Carabazada de Magro

Vegetable, 14th century, Italian

Main Ingredients: Onions

From Food alla Florentine

Slice and peel the onions and cook well in water. Remove from water, drain well, put in a tin-lined pot, and boil them with one quart of good olive oil, always stirring and mashing them.

Have one and a half pounds of ambrosine almonds well peeled and pounded into small bits, and cook over low heat with lemon juice, only long enough that they still retain their shape.

Place them in the same pot with half an ounce of cinnamon, and boil a little longer, always stirring and mashing them. When cooked and served, sprinkle with sugar and cinnamon.