Aquacotta

[Aquacotta]

Aquacotta

Category: Vegetable and fruit dishes

Kitchen: italian

Ingredients
Bulb onions	2 pcs
A tomato	2 pcs
Zucchini	1 small
Stalked celery	2 pcs.
Cabbage	2 sheets
Salt pepper	taste
Egg	1 pc. per serving
Bread	1 slice per serving
Olive oil and parsley	to serve

Cooking method

• Aquacotta an Italian dish that is not as famous in the world as pizza or pasta. However, in Italy it is quite common. This is a typical Maremma dish - a traditional soup whose name can literally be translated from Italian as "Boiled water"... This thick soup is typical for the central regions of Italy, in particular the south of Tuscany and the northern province of Viterbo in the Lazio region. It is this area that is known as the Maremma.
• This is a "poor man's" soup and its ingredients are not always the same depending on which region and what time of year it is prepared, but the main similarity is that it is called aquacotta everywhere.
• The base of this traditional soup is wheat bread, olive oil and salt, to which seasonal vegetables are added. To enhance the nutritional value of this dish, it was fortified with animal fats and eggs. There are a lot of options for preparing aquacotta, occasionally mushrooms are added to this soup, there are options using dried cod.
• The menu of any Tuscan restaurant is rarely complete without an aquacotta. The most popular Tuscan version uses tomato, olive oil, water, celery, carrots, and basil. The bread is fried, an egg and grated pecorino cheese are added.
• In a restaurant serving of this soup, the egg is, of course, poached. Housewives, as a rule, do not bother with such delights and simply pour loose eggs into a saucepan of soup, stir and serve on plates, or break an egg directly into a plate and pour in very hot soup. While the soup has cooled to a temperature suitable for eating, the egg is brewed.
• Since not all Italian summer vegetables are available to us, I was looking for a simpler recipe. On cooking at Giulia, a remarkable in its brevity variant was found, which included only onions, tomatoes, bell peppers and celery. I also started from it, adding more zucchini and collard greens.
• 
• I deliberately cut the vegetables not finely. Cooking soup in a large skillet. Served in ceramic cups.
• Sautéed the onion in a little oil. I added peppers, celery and a thick part of the cabbage leaf, stewed it a little. I poured tomatoes, on top of which I spread slices of zucchini and the remaining cabbage. Without stirring, continued to cook on low heat for 30 minutes. I poured boiling water over the vegetables just to cover them. Seasoned with salt, pepper (if necessary, then something else). I cooked for another couple of minutes.
• I put the bread into prepared ceramic bowls, poured each loose egg into each, and poured a good portion of soup on top. When the soup cooled down a little, served with olive oil and herbs.
• 
• I got 3 plates with a slide.

Note

Of course, I was primarily interested in how the egg would behave. And it behaved in a dual manner, despite the fact that it was mixed. The yolk dissolved in the broth, and the protein curdled until soft-boiled under the influence of temperature.
So the method works, you can use it!
As for bread - different sources speak differently. Either they say rustic, now from durum wheat flour, now stale, now toasted ... As you can see, I took Borodino (and did not regret it at all).

[Premier]

Premier, Olenka, well, what are your always interesting recipes. Thank you.Be sure to bookmark.