Tuscan recipes : acquacotta
Like all Italian regional recipes, even the acquacotta has experienced numerous variants over time. What we are proposing today is one of the many recipes for the acquacotta that have been handed down from the oldest generations of these areas. This dish was usually eaten by shepherds and those who took care of the cattle in the countryside: it was a simple dish and served as a main dish.
Ingredients:
1 liter and a half of hot water
extra virgin olive oil
400 grams of mushrooms
1 clove of garlic
1 onion
4 ripe tomatoes
4 eggs
100 grams of pecorino cheese
4 slices of tuscan bread
hot pepper
salt
pepper
Preparation:
First of all, fry in a pan with oil the piece of garlic and a pinch of red pepper. Meanwhile cleaned the mushrooms with a cloth to remove excess soil without washing them. Cut them and put them in the pan to brown. Cook for about 6/7 minutes and add the chopped tomato, letting cook for another 2/3 minutes until the mixture is well blended.
At this point add the water that you have previously warmed and continue to cook your soup for at least 30 minutes. Besides, beat the eggs with the cheese and pour the mixture that you have obtained directly in the soup. Continue to stir and cook for another 3 or 4 minutes.
To serve the soup, use a bowl in which you will put on the basis some toasted tuscan bread. Pour acquacotta to fill the bowl and sprinkle with some more pecorino cheese and freshly ground pepper.
Variants
The recipe can have many variations that depend mainly on seasonal products. You can use all kinds of vegetables as long as particularly tasty. The eggs can also be lying on top of the soup but are an ingredient that must not be missed in any way.