Tuscan acquacotta: a very tasty dish of the poor tradition

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

Today we go to Tuscany to prepare acquacotta, a typical recipe that is mainly enjoyed during the colder seasons. This dish is a kind 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 oneself during the winter months, but over time it has become a real symbol of the regional tradition , which today is prepared in many different variations.

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

Preparation of the acquacotta with the original recipe

1. First, clean the onions and chop coarsely, then let them wither with two tablespoons of extra virgin olive oil in a large saucepan.
2. Add the celery and chopped tomatoes, 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 the 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 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 immediately, know that it can be kept for a couple of days in the fridge . The next day you can reheat it, add the eggs to the top and enjoy it.

How to make acquacotta with mushrooms

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

1. For the preparation, the first thing to do, I will take your mushrooms and clean them with the help of a kitchen cloth and a knife.
2. Cut them into slices and leave them aside.
3. Proceed with the preparation as indicated and put your mushrooms in the pot together with the tomatoes, cooking them until 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, it is possible to use water or a meat broth.

The constants? Eggs and onions 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 the crust; according to the Viterbo people, however, durum wheat goes there without salt.

Do you love the flavors of this region? Also try the cacciucco alla livornese !

storage

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 toast aside). We do not recommend freezing in the freezer.