Acquacotta is a traditional Tuscany’s food born by the culinary art of old poor farmers who had to feed with products of land and created at the same time tasty dishes that are still loved today.
It’s pretty easy to see Acquacotta on the restaurant’s menu in Tuscany, also in quality restaurants, because it is a tasty and balanced dish.
Recipe of Acquacotta Maremmana: base version by La Cianella, farmhouse in Tuscany
Suitable for vegetarians, Jews, Muslims.
Ingredients for 4 people
4 eggs, 1 or 2 onions (as you prefer), 1 carrot, 1 celery stick, 1 clove of garlic, 200 g of ripe red tomatoes or peeled, 4 slices of stale Tuscan bread, 1 red pepper, 1.5 liters of water, 4 tablespoons extra virgin olive oil, 60 grams of Tuscan pecorino cheese, salt
Toast the bread and peel the garlic. Thinly slice onion, celery and carrots and put them to dry with the garlic and chilli in a pan where you warmed the oil.When the garlic begins light brown, add the tomatoes, peeled and chopped and put salt *.
Cook for a moderate heat, stirring often. Put on this fried 1.5 liters of boiled water and cook all for half an hour.Break the eggs into a saucer while keeping intact the yolk and then pour it into the pot with the soup boiling, lower the heat and cook the eggs “poached” for 3 minutes.
Draw the eggs with a slotted spoon and put each ones on a slice of toasted bread, sprinkle with cheese and cover with the hot soup.
* Version with chard (300 g), cutted in addition at the same time you introduce tomatoes.
There are many Acquacotta versions but our favorites, here at La Cianella, accommodation in Tuscany, are the basic recipe and a richer one which we are going to publish soon…. Follow us and take note about it!