Cookbook:Minestrone of Semolina

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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.

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.