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)
* Contributed by 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
== Directions ==
# Heat oil in a large saucepan on moderate heat, and sauté the pancetta and the onions for eight minutes.
# Add cabbage and stir for five minutes.
# Add tomato paste dissolved in wine.
# Add all the boiling hot broth.
# Adjust heat to low and simmer covered for one hour.
# Stir in rice and cook covered for fifteen minutes.
# Season with salt and pepper.
# Pour into tureen and bring to table.
# Genuine rye bread and a glass of beer make this a great meal.
# Recommended wines: Refosco, Schiopettino.
Category:Bacon Recipes
Category:Beef stock and broth Recipes
Category:Cathy's Recipes
Category:Chicken stock and broth Recipes
Category:Long-grain rice Recipes
Category:Pancetta Recipes
Category:Potato Recipes
Category:Red cabbage Recipes
Category:Soup Recipes
Category:Tomato paste Recipes