Cookbook:Rice and Turnip Minestrone
Rice and Turnip Minestrone | |
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Category | Soup recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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
editProcedure
edit- 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.
- Put the slices in a frying pan, and fry them slightly in butter until softened.
- Add the gravy and tomatoes. Cook for a few minutes, then pour it into the boiling stock.
- Boil for 30 minutes. Serve hot.
Notes, tips, and variations
edit- Minestra loses its flavour if it is boiled too long. In Lombardy, however, rice, macaroni, etc., are rarely boiled enough for English tastes.