Acquacotta actually suggests cooked water, and is among the timeless soups of the Tuscan Maremma. The legendary well-known Acquacotta soup has a unique and really mystical label, it is a widely known soup meal.
It is a wanderer meal that adopted individuals from the hill Amiata who relocated winter season to the grassland of Maremma trying to find work, delivering with them a couple of foods, amongst which there were constantly onions. In contrast to its sources as a peasant meal, created merely of water and a couple of tastes, acquacotta is a quite healthy soup.
The meal is normally represented a one course dish, and previously was consumed in the field by ranchers and herdsmans - peasant meals, in other words.
Ingredients:
� 2 pounds (1 k) beet greens or spinach, stemmed, washed and coarsely chopped
� 1/2 cup olive oil
� 1 1/2 quarts (1.5 l) boiling water
� A six-inch (15 cm) stick of a small carrot, celery, and three small onions, minced together
� 1/2 a small, crumbled hot pepper, or more, to taste
� 1 pound (500 g) peeled, chopped ripe tomatoes
� Up to a pound (500 g) of vegetables such as bell peppers, peas, beans, artichoke hearts, or whatever else is in season
� Thinly sliced toasted Italian bread
� 5 eggs, beaten in a bowl
� 1/2 cup grated pecorino Toscano (pecorino Toscano is relatively mild - substitute Parmigiano, not pecorino romano)
� 1/2 teaspoon salt (omit if the cheese is sharp)
Directions:
1. Put a large bottomed saucepan on the fire.
2. Include the onion and the oil combination; season the mix with salt plus the chili pepper the moment it's hot.
3. If the onions have changed translucent, include the greens.
4. Cover and cook around lower heat until the greens have actually wilted, then include the tomatoes and the other veggies, if you're providing them.
5. Churn for about twenty five mins, and then include the boiling water.
6. Test the flavoring and churn for another fifteen mins.
7. Stir the eggs and blend in the cheese, including salt if required.
8. Fill the bottoms of your soup bowls with very finely sliced roasted bread and spoon the beaten egg combination over the bread.
9. Take the soup to the dining table, stir it properly, and spoon it into the bowls, ensuring that the warm soup moves over the egg, fixing it.
10. Serves 6.
The meal is normally represented a one course dish, and previously was consumed in the field by ranchers and herdsmans - peasant meals, in other words.
Ingredients:
� 2 pounds (1 k) beet greens or spinach, stemmed, washed and coarsely chopped
� 1/2 cup olive oil
� 1 1/2 quarts (1.5 l) boiling water
� A six-inch (15 cm) stick of a small carrot, celery, and three small onions, minced together
� 1/2 a small, crumbled hot pepper, or more, to taste
� 1 pound (500 g) peeled, chopped ripe tomatoes
� Up to a pound (500 g) of vegetables such as bell peppers, peas, beans, artichoke hearts, or whatever else is in season
� Thinly sliced toasted Italian bread
� 5 eggs, beaten in a bowl
� 1/2 cup grated pecorino Toscano (pecorino Toscano is relatively mild - substitute Parmigiano, not pecorino romano)
� 1/2 teaspoon salt (omit if the cheese is sharp)
Directions:
1. Put a large bottomed saucepan on the fire.
2. Include the onion and the oil combination; season the mix with salt plus the chili pepper the moment it's hot.
3. If the onions have changed translucent, include the greens.
4. Cover and cook around lower heat until the greens have actually wilted, then include the tomatoes and the other veggies, if you're providing them.
5. Churn for about twenty five mins, and then include the boiling water.
6. Test the flavoring and churn for another fifteen mins.
7. Stir the eggs and blend in the cheese, including salt if required.
8. Fill the bottoms of your soup bowls with very finely sliced roasted bread and spoon the beaten egg combination over the bread.
9. Take the soup to the dining table, stir it properly, and spoon it into the bowls, ensuring that the warm soup moves over the egg, fixing it.
10. Serves 6.
