Acquacotta

Acquacotta is a traditional Tuscan dish, very simple and rustic, that originated as a humble recipe of the butteri, the cowboys of the Maremma. As the name suggests, it is a type of soup that is cooked for a long time. Here is the classic recipe:

Ingredients

• Extra virgin olive oil
• 1 onion
• 2 stalks of celery
• 1 carrot
• 2 cloves of garlic
• 1 ripe tomato or tomato puree
• 500 ml of water
• Salt and pepper to taste
• Slices of stale bread
• Grated Tuscan pecorino cheese
• Eggs (1 per person)

Preparation

1. Start by finely chopping the onion, celery, carrot, and garlic. Heat some extra virgin olive oil in a large pot and add the chopped vegetables.
2. Sauté the mixture over moderate heat until the onion becomes transparent.
3. Cut the tomato into cubes and add it to the sautéed vegetables, or use an equivalent amount of tomato puree. Allow the tomato to soften and integrate with the other vegetables.
4. Add the water, a pinch of salt and pepper and let cook on a low heat for about 30-40 minutes.
5. In the meantime, toast the slices of stale bread.
6. When the soup is ready, crack an egg for each diner into the soup, without stirring, taking care not to break the yolk. Cook for an additional 4-5 minutes or until the egg is cooked to your liking.
7. Arrange the toasted bread slices in deep plates and pour the Acquacotta over with an egg on top of each dish.
8. Finish by sprinkling with grated Tuscan pecorino cheese and a drizzle of raw extra virgin olive oil.

Remember that cooking is creativity; you can add other seasonal vegetables if you prefer or vary the seasonings according to your taste. Enjoy your meal!