Acquacotta... che bontà

Acquacotta... che bontà
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Jan 13, 2018

a traditional Tuscan specialty

Literally translated, this typical Tuscan stew is called "boiled water". Once upon a time it was a "poor-people-soup", where everything was used, which the rural population could harvest in their own vegetable garden.
Main ingredients are chard, onions, garlic, celery, carrots, tomatoes and white bread from the previous day. Depending on the season, other vegetables may be added, such as zucchini or asparagus. You cook a vegetable soup and taste it with pepperoni, salt, parsley and olive oil is tasted. In the spicy broth, an egg per person is boiled shortly before serving. The egg should keep a soft, liquid yolk. In deep plates place one or two roasted bread slices rubbed with garlic. Then the soup is distributed with one egg for every person. Immediately after serving, grated Parmesan or Pecorino Romano is sprinkled over it.