Acquacotta (Acquacotta)
Overview
Acquacotta, meaning cooked water, is a simple country soup from the Maremma area of southern Tuscany. Onion, celery and carrot are softened slowly in olive oil, then tomatoes, wild greens such as chicory or chard, and water are added and simmered into a light vegetable broth. Toasted slices of stale bread are placed in each bowl and the hot soup is poured over. An egg is often poached in the pot at the end and placed on top, with grated pecorino. It is humble, filling and full of vegetable flavour.
History
Acquacotta was the food of shepherds, charcoal burners and farm workers in the Maremma, who carried bread, oil and onions and gathered whatever greens grew nearby. Every village had its own version, depending on the season, with mushrooms in autumn and wild asparagus in spring. Today it is served in local restaurants as a symbol of the area's rustic cooking.
Main ingredients
Onion, celery, tomato, wild greens, eggs, stale bread. The soup is built on water and is usually served hot. Diet: vegetarian; not usually gluten-free.
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Recipe outline serves 4 · ~60 min
Ingredients
- 2 onions, 2 celery sticks, 1 carrot, sliced
- 400 g tomatoes
- 300 g chard or chicory
- 4 eggs
- 4 slices stale bread, toasted
- olive oil, pecorino
Allergens: Contains: Celery, Gluten, Eggs, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Cook the onion, celery and carrot gently in olive oil for 20 minutes.
- Add tomatoes, greens and 1.5 l water and simmer for 20 minutes.
- Poach the eggs in the soup.
- Place toasted bread in bowls, ladle over the soup and top with an egg and pecorino.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
