First courses

Acquacotta recipe

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Difficulty
Easy
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Serves
6

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.  

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Ingredients
  • 3 celery stalks
  • 2 white onions
  • 400 g. canned Tomatoes
  • 20 g. Dried Porcini Mushrooms
  • 500 g. spinach
  • Olive Oil
  • Salt and Pepper
  • 4 eggs
  • Tuscan Bread slices
  • Pecorino cheese
Preparation

 

  • 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.