Soups
Acquacotta
A rustic Tuscan soup, literally meaning "cooked water", made with vegetables, stale bread and a poached egg. Simple and comforting, it was once the meal of shepherds and woodcutters.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Sauté the onion, celery and carrot in olive oil for 8 minutes over medium heat.
- Add the tomatoes and let them break down for 5 minutes, then pour in the water and bring to the boil.
- Simmer the soup for 25 minutes, then season with salt and pepper.
- Place the bread slices in each bowl, then crack an egg on top.
- Pour the boiling soup over the bread and egg, then leave to rest for 3 minutes so the egg lightly cooks.
- Sprinkle with pecorino and basil, then serve straight away.
Variations and tips
Winter version. Add diced potatoes with the vegetables for a heartier soup.
More ideas
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Italy
Italy
Italy
Italy
Italy
Italy
Italy
Italy
Original Ecomely recipe.