Cookbook:Rice and Turnip Minestrone

Rice and Turnip Minestrone
Category	Soup recipes
Difficulty

Cookbook | Ingredients | Recipes | Cuisine of Italy | Soups

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

• 3 turnips, sliced
• Salt
• Butter
• ¼ cup gravy
• 8 ounces crushed tomatoes
• 4 cups chicken, beef, or vegetable stock, brought to a boil
• ⅓ cup white rice, washed

Procedure

1. Arrange the turnip slices on a rack over a cookie sheet. Sprinkle with salt, cover them with a dish, and let them stand for about 2 hours until the water has run out of them.
2. Put the slices in a frying pan, and fry them slightly in butter until softened.
3. Add the gravy and tomatoes. Cook for a few minutes, then pour it into the boiling stock.
4. Boil for 30 minutes. Serve hot.

Notes, tips, and variations

• Minestra loses its flavour if it is boiled too long. In Lombardy, however, rice, macaroni, etc., are rarely boiled enough for English tastes.