Cookbook:Minestrone of Semolina
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Minestra of Semolina
- Put as much stock as you require into a saucepan, and when it begins to boil add semolina very gradually, and stir to keep it from getting lumpy.
- Cook it until the semolina is soft, and serve with grated Parmesan handed separately.
- To one quart of soup use three ounces of semolina
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.