Tuscan acquacotta: a very tasty dish from the poor tradition

Acquacotta is one of the poorest traditional Tuscan soups, prepared with vegetables and enriched with Tuscan bread and eggs.

Today we are going to Tuscany to prepare acquacotta, a typical recipe that is enjoyed mainly during the colder seasons. This dish is a sort of onion and tomato soup which is then served with eggs and toasted or toasted Tuscan bread .

It was born as a recovery dish to be able to refresh during the winter months, but over time it has become a true symbol of regional tradition , which today is prepared in many different variations.

In today's recipe we will prepare traditional acquacotta: try it at home, this soup will bring flavor and color to the table!

Preparation of acquacotta with the original recipe

1. First, clean the onions and chop them coarsely, then sauté them with two tablespoons of extra virgin olive oil in a large pan.
2. Adding the celery and tomatoes cut into pieces, then add salt and pepper and let the vegetables cook for about 20 minutes with a lid.
3. At this point, add a handful of parsley and continue cooking until the tomatoes have softened. Add some vegetable broth and leave on the heat.
4. While you wait for the soup to cook, toast four slices of bread .
5. Once the soup is cooked, break four eggs into the pan and also add the grated pecorino.
6. Serve the acquacotta with mushrooms in single-portion bowls with a slice of bread, ground black pepper and a drizzle of raw extra virgin olive oil. Enjoy your meal!

If you don't eat all your Maremma acquacotta straight away, know that it will keep for a couple of days in the fridge . The next day you can reheat it, add the eggs at the end and enjoy it.

How to make acquacotta with mushrooms

What do you think about adding some mixed mushrooms, to give a touch of flavor and originality to the cooked water recipe? It will be the perfect variant for autumn and you just need to add 500 g of mixed mushrooms to taste.

1. To prepare, the first thing to do is take your mushrooms and clean them using a kitchen cloth and a knife.
2. Cut them into slices and leave them aside.
3. Proceed with the preparation as indicated and place your mushrooms in the pot together with the tomatoes, cooking them until they are tender .

Other variations of this Tuscan soup

In addition to the variant with mushrooms, there are many others, as we often find with regional dishes. Instead of vegetable broth , for example, you can use water or meat broth.

The constants? Eggs and onions simply cannot be missing, accompanied by a good grating of pepper . The bread, on the other hand, can be stale (and then toasted), fresh, Tuscan, with or without crust; according to the people of Viterbo, however, durum wheat without salt should be used.

Do you love the flavors of this region? Also try the Livorno-style cacciucco !

Conservation

We recommend consuming this soup at the moment or keeping it for a maximum of 1 day in the refrigerator, inside a container with an airtight lid (and better keeping the toasted bread aside). We do not recommend freezing in the freezer.