Cookbook:Minestrone of Semolina

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Cookbook | Ingredients | Recipes

Minestra of Semolina


  • Stock
  • semolina
  • Parmesan.


  1. 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.
  2. Cook it until the semolina is soft, and serve with grated Parmesan handed separately.
  3. 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.