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
- 3 turnips, sliced
- Salt
- Butter
- ¼ cup gravy
- 8 ounces crushed tomatoes
- 4 cups chicken, beef, or vegetable stock, brought to a boil
- ⅓ cup white rice, washed
Procedure
- 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
- Minestra loses its flavour if it is boiled too long. In Lombardy, however, rice, macaroni, etc., are rarely boiled enough for English tastes.