Cookbook:Semolina Minestrone

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Semolina Minestrone
CategoryItalian recipes
DifficultyEasy

Cookbook | Ingredients | Recipes

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Bring the stock to a boil in a saucepan.
  2. Add semolina very gradually, stirring to keep it from getting lumpy.
  3. Cook until the semolina is soft.
  4. Serve with grated Parmesan.
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