Rice and Turnip Minestrone
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.
Easy
🍕 ItalianIngredients
Everything you'll need to make this recipe
1
3 turnips, sliced
2
Salt
3
Butter
4
¼ cup gravy
5
8 ounces crushed tomatoes
6
4 cups chicken, beef, or vegetable stock, brought to a boil
7
⅓ cup white rice, washed
Instructions
Step-by-step guide to making this recipe
1
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.
2 hours
2
Put the slices in a frying pan, and fry them slightly in butter until softened.
3
Add the gravy and tomatoes. Cook for a few minutes, then pour it into the boiling stock.
4
Boil for 30 minutes. Serve hot.
30 minutes
Notes
- •Minestra loses its flavour if it is boiled too long. In Lombardy, however, rice, macaroni, etc., are rarely boiled enough for English tastes.