Carabazada de Magro

Vegetable, 14th century, Italian
Based on Carabazada de Magro Show original recipe
Alternate reconstructions:
Reconstructed by Peridot of the Quaking Hand

Ingredients

1.5 lb Onion
4.5 oz Almonds (chopped small)
1/4 cup Lemon Juice
4.5 oz Olive Oil
1/4 tsp Cinnamon

Steps

  • Chop onions, boil in two cups water until soft. Drain (reserve liquid). Stir and mash onions with the olive oil. Cook almonds in lemon juice until softened. Add to onions. Add up to 1/4 tsp. cinnamon and cook some more (Add the original liquid if needed).
  • Serve with cinnamon and sugar on top.

Notes

The first time this turned out like a boiled onion dish, NOT a soup. The second time using a blender reduced it to the consistency of oatmeal. Use your own judgment!
The primary source is probably actually a secondary -- look into it and see what the primary source is. Justin

Reviews

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