restaurantTraditional recipe

Acquacotta Viterbese

Name: Acquacotta Viterbese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 persone
Cuisine: Italian
Ingredients: 3 large onions; 4 ripe tomatoes; 4 eggs; 1 bunch mentuccia; 4 slices pane casereccio; to taste pecorino; 6 tablespoons extra virgin olive oil from Tuscia; to taste salt

EasyschedulePrep: 15 minutilocal_fire_departmentCook: 25 minutigroup4 persone

Acquacotta della Tuscia is the Lazio version of the celebrated peasant soup: onion, tomato, mentuccia and poached egg on slices of bread. A beloved dish of the cowboys and woodcutters of the Maremma laziale.

Lighter than its Tuscan counterpart, mentuccia (nepitella) gives it a unique fragrance.

Preparation

1
Stew the sliced onions in oil over low heat for 15 minutes.
2
Add the chopped tomatoes and mentuccia. Cook for 10 minutes.
3
Add hot water to create a broth.
4
Break the eggs into the soup and cook for 3 minutes.
5
Arrange the toasted bread in bowls and pour the soup over it.
6
Grate pecorino over the top and serve.

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Chef's Tips

Mentuccia is the key ingredient in the Viterbese version. The eggs must remain whole and poached in the soup.

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