Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4 servings Acquacotta
- 1/2 cup olive oil
- A six-inch (15 cm) stick of celery, a small carrot, and three small onions, minced together
- 1/2 a small, crumbled hot pepper, or more, to taste
- 2 pounds (1 k) beet greens or spinach, stemmed, washed and coarsely chopped
- 1 pound (500 g) peeled, chopped ripe tomatoes (canned will do in a pinch)
- Up to a pound (500 g) of vegetables such as peas, beans, bell peppers, artichoke hearts, or whatever else is in season
- 1 1/2 quarts (1.5 l) boiling water
- 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)
- Thinly sliced toasted Italian bread
Meanwhile, beat the eggs and mix in the cheese, adding salt if necessary.
Line the bottoms of your soup bowls with thinly sliced toasted bread and spoon the beaten egg mixture over the bread. Bring the soup to the table, stir it well, and ladle it into the bowls, making sure that the hot soup flows over the egg, cooking it.
Serves six. A wine? A light red, for example a Morellino di Scansano.
This Acquacotta recipe is Tuscan. Here's one from the Marche, and another from Lazio.