Acquacotta and not acqua cotta literally means cooked water. The origins of this soup are Etruscan, but more specifically its tradition can be traced to the Maremma area. A simple mix of fresh ingredients that has changed through centuries but has always remained a synonym of simplicity. Its most common version is made using water, onions, tomatoes, extra virgin olive oil, celery, carrot, toasted homemade bread, grated pecorino cheese and eggs.
- Place the finely sliced celery stalks and onion in a pot with olive oil and slowly saute. Add the tomatoes draining any excess liquid and continue to cook over a low flame for 15 minutes.
- In the meantime place the dried porcini mushrooms in a cup with warm water. Drain them and add them to the pot to saute.
- At this point add the spinach, that you will have washed and dried well, add salt and pepper and cover with a lid.
- The spinach will release water and after 30 minutes it will have turned into a soup.
- At this point poach gently add your eggs into the bubbling soup and cook for another three minutes.
- Prepare a toasted slice of bread for every bowl and again very gently place the poached egg and soup over the bread and all around.
- Top with a generous amount of pecorino cheese.