Cookbook:Minestrone of Rice and Turnips
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Cookbook | Recipes | Cuisine of Italy | Soups
[edit] Ingredients
- 1/3 cup white Rice, washed
- 3 Turnips, sliced
- Butter
- 1/4 cup gravy
- 8 ounces crushed Tomatoes.
- 4 cups Chicken, beef, or vegetable stock
[edit] Procedure
- Cut three young turnips into slices and put them on a cooling rack, over a cookie sheet, sprinkle with salt, cover them with a dish, and let them stand for about two hours until the water has run out of them.
- Put the slices in a frying-pan and fry them slightly in butter, until softened.
- Add the gravy and tomatoes, and after having cooked this for a few minutes pour it into boiling stock.
- Add well-washed rice, and boil for 30 minutes.
Minestra loses its flavour if it is boiled too long. In Lombardy, however, rice, macaroni, &c., are rarely boiled enough for English tastes.
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.
