The recipe proposed by Chef Valeria Piccini of the Da Caino restaurant in Montemerano, two Michelin stars, hides behind the simplicity of its preparation, the flavor of Maremma's history. Acquacotta – the word already says it all – was for centuries the typical lunch of the cowherds who followed the grazing herds. A genuine local dish that farmers, shepherds and woodcutters could make during their absence from poor homes, flavoring it with the vegetables that the land and the season offered, with a penny of cheese, an egg, and a few slices of stale bread. In that soup that warmed the spirits on harsh winter days, however, there were all the nutrients they needed to get by.
A simple recipe which, however, acquires value from the genuineness of the products. The advice is to choose the quality ones, starting with the egg, to enjoy their authentic flavour.
Ingredients for people 4
Medium sized white or blonde onions 4 Pcs
Whole green celery (leaves and ribs) 1 Pc
Peeled tomatoes 1 Kg
Basil leaves 4 Pcs
Meat broth 150 g
Extra virgin olive oil 100 g
Fresh Eggs 4 Pcs
Stale Tuscan bread (slices) 4 Pcs
Grated Parmesan 100 Gr
Salt to taste
Black pepper to taste
Chili pepper to taste
Carrying out the recipe
Clean the onions and celery, slicing everything quite thinly.
Place the chopped vegetables in a large saucepan.
Put everything on the fire, with water, oil, salt, chilli pepper
and basil. Cook until the water has evaporated.
Add the tomatoes and the broth and cook for another 20 minutes.
Season with salt, break one egg per person into the vegetables,
cover the pan so that the egg is poached.
Soup on stale bread sprinkled with parmesan
