Acquacotta is a traditional soup of Maremma and Amiata. A recipe that is part of Tuscan soups, made with stale bread. Poor dish par excellence, after all the name says it (literally: cooked water), it was made by adding what was there to the water. And usually there was little!
Ingredients for 4 people:
Selva red onion: 3 large onions
Celery: 10 ribs with leaves
Basil leaves: q.s.
Tuscan extra virgin olive oil: 1/2 glass
Peeled tomatoes: 500 gr
Chilli powder: a pinch
Salt: 1/2 tablespoon
Stale Tuscan bread: 16 thin slices
Grated pecorino cheese: 4 soup spoons
Peel the onions and divide them in half. Then cut them into slices that are not too thin, then cut the celery into slices. Put a thick-bottomed pan on the stove and add the oil, sauté the onion over low heat. Then add the celery and raise the heat slightly, if you like chilli this is the time to add it. Stew the vegetables, after about 10-15 minutes, add the tomato, basil and salt. Bring to a boil and add some water or vegetable broth. The amount of water must make the mixture fluid enough.
When the acquacotta has come to a boil, prepare the bowls with stale bread. Cook the poached eggs in the aquacotta. Put the soup on the stale bread, taking care not to break the eggs, then place the egg on top of the soaked bread and sprinkle with pecorino. Serve with a fresh basil leaf. And don’t forget to come to Santa Fiora in August, there is the Acquacotta Festival!