Difference between revisions of "Minestrone of Semolina"
RealRecipes (talk | contribs) m (1 revision: 2) |
RealRecipes (talk | contribs) m (Text replace - "{{PAGENAME}} Recipes" to "") |
||
| (4 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
{{cookwork}} | {{cookwork}} | ||
| − | + | ||
'''Minestra of Semolina''' | '''Minestra of Semolina''' | ||
| Line 16: | Line 16: | ||
{{decameron}} | {{decameron}} | ||
| − | [[Category:Soup | + | [[Category:Soup Recipes|{{PAGENAME}}]] |
| − | [[Category:Italian | + | [[Category:Italian cuisine]] |
| − | [[Category:Cheese | + | |
| + | [[Category:Cheese Recipes|{{PAGENAME}}]] | ||
Latest revision as of 16:41, 9 May 2012
| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. |
Minestra of Semolina
Ingredients
- Stock
- semolina
- Parmesan.
Procedure
- Put as much stock as you require into a saucepan, and when it begins to boil add semolina very gradually, and stir to keep it from getting lumpy.
- Cook it until the semolina is soft, and serve with grated Parmesan handed separately.
- To one quart of soup use three ounces of semolina
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.
