Minestrone of rice and turnip
Minestra of Rice and Turnips
Ingredients: Rice, turnips, butter, gravy, tomatoes.
Cut three or four young turnips into slices and put them on a dish,
strew a little salt over them, cover them with another dish, and
let them stand for about two hours until the water has run out of
them. Then drain the slices, put them in a frying-pan and fry them
slightly in butter. Add some good gravy and mashed-up tomatoes,
and after having cooked this for a few minutes pour it into good
boiling stock. Add three ounces of well-washed rice, and boil for
half-an-hour.
Minestra loses its flavour if it is boiled too long. In Lombardy,
however, rice, macaroni, &c., are rarely boiled enough for English
tastes.
See also: Wikipedia Cookbook.
Source: The Cook's Decameron: A Study In Taste, Containing Over Two
Hundred Recipes For Italian Dishes from a project that puts
out-of-copyright texts into the public domain. This is from a *very*
old source, and reflects the cooking at the turn of the last century.
Update as necessary.
Referenced By
Cuisine of Italy | Italian cuisine | Italian food | List of recipes
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