Acquacotta Maremmana
Acquacotta is the most humble soup of the Maremma cowboys: water, onion, tomato, egg and bread. Born as a meal for shepherds who had only a few ingredients at hand, today it is a refined dish of Maremma cuisine.
"Acquacotta" means literally cooked water, flavored with whatever ingredients are available.
Preparation
- 1
Slice the onions and simmer them gently in oil for 15 minutes.
- 2
Add celery pieces, tomato pieces and red chili pepper.
- 3
Add 1 liter of hot water and cook for 15 minutes.
- 4
Break the eggs directly into the soup, one at a time.
- 5
Cover and cook for 3 minutes until the eggs are set.
- 6
Arrange the toasted bread in bowls and pour the soup with the egg over it.
- 7
Grate pecorino toscano over the top and drizzle with fresh oil.
Chef's Tips
The onions must simmer slowly until they become sweet. Break the eggs carefully to avoid cracking them. The unsalted pane toscano absorbs the broth beautifully.