Radish, cucumber, spring onion, purple sprouting broccoli
2Prepare the vegetables in small even pieces: cut the radish into quarters; cut the cucumber lengthways, deseed, and slice into chunks; trim and cut the dark leaf from the spring onion and cut partly through the leaf to splay the leaves; cut the broccoli into similar sized florets. Two hours before service, put the vegetables and pickle together in a sealable plastic bag and remove as much air as possible. To serve, drain the pickle and serve the vegetables with the hot oinogaron below.
3Bring all the ingredients to a simmer and thicken into a light emulsion with a small amount of cornflour. Taste and adjust seasoning. Serve together with the vegetable crudités.
Replica by potter J.‑J. Dubernard of a chafing dish from excavations at the Great Palace of the Byzantine Emperors, Istanbul, Turkey (photo L. Courbe).
Replica by potter J.‑J. Dubernard of a chafing dish from excavations at the Great Palace of the Byzantine Emperors, Istanbul, Turkey (photo L. Courbe).
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GRAINGER, Sally. Recipe : Pickle de légumes with oinogaron In : Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean [en ligne]. Lyon : MOM Éditions, 2020 (généré le 19 mars 2024). Disponible sur Internet : <http://books.openedition.org/momeditions/10114>. ISBN : 978-2-35668-173-7. DOI : https://doi.org/10.4000/books.momeditions.10114.
Grainger, S. 2020. Recipe : Pickle de légumes with oinogaron. In Waksman, S. Y. (Ed.), Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean. Lyon : MOM Éditions. doi :10.4000/books.momeditions.10114
Grainger, Sally. “Recipe : Pickle de légumes with oinogaron”. Waksman, Sylvie Yona. Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean. Lyon : MOM Éditions, 2020. (pp. 14-16) Web. <http://books.openedition.org/momeditions/10114>.
WAKSMAN, Sylvie Yona (dir.). Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean. Nouvelle édition [en ligne]. Lyon : MOM Éditions, 2020 (généré le 19 mars 2024). Disponible sur Internet : <http://books.openedition.org/momeditions/10099>. ISBN : 978-2-35668-173-7. DOI : https://doi.org/10.4000/books.momeditions.10099.
Waksman, S. Y. (Ed.) 2020. Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean. Lyon : MOM Éditions. doi :10.4000/books.momeditions.10099
Waksman, Sylvie Yona, ed. Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean. Lyon : MOM Éditions, 2020. Web. <http://books.openedition.org/momeditions/10099>.
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Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean