Recipes > Soup > Minestra of Rice and Turnips

Minestra of Rice and Turnips


  • 3 or 4 young turnips
  • salt
  • butter
  • good gravy
  • mashed-up tomatoes
  • good boiling stock
  • 3 ounces of well-washed rice


Cut 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 rice, and boil for half-an-hour.

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


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