Main Page | See live article | Alphabetical index The Minestra alla Capucina (correctly, Minestra Cappuccina), is an Italian recipe. Ingredients: Rice, anchovies, butter, stock, and onions. 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. In reality, the name locally refers to a soup in which it is used a particular kind of lettuce, called Cappuccina. See also: Wikipedia Cookbook. Source: ''The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes'' from a project that puts out-of-copyright texts into the public domain. This is from a *very* old source, and reflects the cooking at the turn of the last century. Update as necessary. This article is from Wikipedia. All text is available under the terms of the GNU Free Documentation License.