Recipes > Soup > Minestra alla Capucina

Minestra alla Capucina


Scale an anchovy, pound it, and fry it in butter together with a small onion cut across, and four ounces of boiled rice. Add a little salt, and when the rice is a golden brown, take out the onion and gradually add some good stock until the dish is of the consistency of rice pudding.


The Cook's Decameron.


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