The acquacotta recipe

It's easy to say "acquacotta"!
Every country, every family in the Tuscan Maremma does it in its own way.

Acquacotta has always been the traditional food of Maremma farmhouses. Freshly made, a poor soup based on water (which abounded in the swamp), garlic and onions, a few leaves of vegetables from the garden or field herbs and lots of bread. There are those who claim that the "ovo" of the chicken coop is something more, as well as the addition of tomato.

In short, to put it to the Maremma, "everyone does it as they please"!

The result will be, however, a soup with an ancient flavor that costs little and that in the cold winter evenings will warm your belly and heart.

Ingredients for 4 people) :

  • Sliced Tuscan bread (the silly one!);
  • 3 large onions;
  • 2 large ripe tomatoes;
  • 4 eggs;
  • olive oil;
  • basil and celery;
  • grated pecorino cheese;
  • salt and pepper.

 

AQUACOTTA recipe as I like it.

Fry the sliced onions in olive oil, then cook over low heat until they are unmade. Add the ripe tomato into pieces and continue cooking by adding the smells (basil and celery).

When the tomatoes are almost cooked, add the water (better than the broth), season with salt and let it boil for 15 minutes.

In the meantime, prepare slices of toasted Tuscan bread and grated pecorino cheese in the bowls (preferably earthenware).

Add one egg per person, still on the stove, slowly, taking care that they do not break and do not mix with each other. As soon as they have cured (1-2 minutes) drain them with a perforated ladle.

Pour the steaming mixture on the bread, in bowls, placing a dried egg in each. If you like, give a sprinkling of black pepper.

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Post Author: Marilena

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