Minestrone Of Rice And Turnips

Cookbook | Cuisine of Italy | Soups | Recipes

Minestra of Rice and Turnips

Ingredients

• 1/3 cup white Rice, washed
• 3 Turnips, sliced
• Butter
• 1/4 cup gravy
• 8 ounces crushed Tomatoes.
• 4 cups Chicken, Beef, or vegetable stock

Procedure

1. Cut three young turnips into slices and put them on a cooling rack, over a cookie sheet, sprinkle with salt, cover them with a dish, and let them stand for about two 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, and after having cooked this for a few minutes pour it into boiling stock.
4. Add well-washed rice, and boil for 30 minutes.

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

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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.