Acquacotta recipe
Acquacotta recipe
This article was published by: Matthew
Share this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.The Acquacotta recipe is a traditional Italian dish originating from the region of Maremma in Tuscany. This hearty and comforting soup is made with simple ingredients such as tomatoes, onions, garlic, and herbs, simmered together to create a flavorful broth. It is then traditionally served over stale bread and topped with a poached egg, creating a satisfying and nutritious meal. The Acquacotta recipe is known for its rustic simplicity and ability to warm the soul on cold days.
Keywords: Acquacotta recipe, Italian cuisine, Tuscan dish, hearty soup, comfort food
Acquacotta recipe details
Ingredients
| 120 ml | olive oil |
| 1 | carrot, minced |
| 4 small | onions, minced |
| pepper | |
| 1 kg | spinach, washed, coarsley chopped |
| 500 g | tomatoes, peeled and chopped |
| 500 g | mixed vegetables: |
| peas | |
| beans | |
| bell peppers | |
| or any other vegetables in season | |
| 1 ½ l | boiling water |
| 5 medium | eggs, beaten in a bowl |
| 100 g | Pecorino or Parmigiano cheese |
| ½ tsp | salt |
| toasted bread |
Instructions
Heat a large heavy bottomed pot over medium heat. Add the oil, the onion and the carrot. Season with salt and the chili pepper.When the onions are soft, add the greens. Cover and cook over low heat for about 5 mintues. Add the tomatoes and the other vegetables. Simmer for about twenty minutes, then add the boiling water. Adjust the seasoning if necessary and simmer for further twenty minutes.
Meanwhile, beat the eggs and mix in the cheese, adding salt if necessary.
Line the bottoms of your soup bowls with thinly sliced toasted bread and spoon the beaten egg mixture over the bread.
Ladle the soup into the bowls over the eggs and bread, making sure that the hot soup flows over the egg, cooking it.
About the dish:Acquacotta literally means cooked water, and is one of the classic soups of the Tuscan Maremma.
Serving suggestion:Serve with a light red wine, called Morellino (from Scansano).
Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a
Share this content!
As seen in:
The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Acquacotta recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 69 times, 1 visit(s) today
