Minestra di Riso con Cavolo Rosso

I have more cookbooks... but many do not have recipes on page 17. It's usually some part of an intro to the cookbook. Here is a Page 17 recipe: rice soup with red cabbage

• Source: Cooking Rice with an Italian Accent by Father Giuseppe Orsini (ISBN 978-0-312-33902-9)

From "Catsrecipes Y-Group"

• Serves 4

Ingredients

• 1 tablespoon olive oil
• 1½ ounces pancetta or bacon, minced
• 2 medium onions, finely chopped
• 1 small red cabbage, cut in half and julienned
• 2 large peeled potatoes, diced small
• 2 tablespoons tomato paste, dissolved in ½ cup dry white wine
• 1½ quarts boiling hot chicken or beef broth
• ½ cup long-grain rice
• salt and pepper to taste

Procedures

1. Heat oil in a large saucepan on moderate heat, and sauté the pancetta and the onions for eight minutes.
2. Add cabbage and stir for five minutes.
3. Add tomato paste dissolved in wine.
4. Add all the boiling hot broth.
5. Adjust heat to low and simmer covered for one hour.
6. Stir in rice and cook covered for fifteen minutes.
7. Season with salt and pepper.
8. Pour into tureen and bring to table.
9. Genuine rye bread and a glass of beer make this a great meal.
10. Recommended wines: Refosco, Schiopettino.

• "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group