Home Recipes Cook Books Food Categories Featured

No 37 Minestra of Rice and Turnips

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

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

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 1929 times.

Home Made Cookies.ca