Cookbook:Minestrone of Rice and Turnips
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Ingredients[edit | edit source]
- 3 turnips, sliced
- ¼ cup gravy
- 8 ounces crushed tomatoes
- 4 cups chicken, beef, or vegetable stock
- ⅓ cup white rice, washed
Procedure[edit | edit source]
- Cut three young turnips into slices and put them on a cooking 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.
Notes, tips, and variations[edit | edit source]
- Minestra loses its flavour if it is boiled too long. In Lombardy, however, rice, macaroni, etc., 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 by Emily Waters.