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Acquacotta

(4 servings / 40 minutes)

Utensils
Earthenware pan
Perforated spoon

Ingredients
4 eggs
1 big onion
1 stem of celery
2 cloves of garlic
4 spoonfuls of extra virgin olive oil
1 chilli pepper
300 g of peeled tomatoes
300 g of chards
1 l of water
4 spoonfuls of grated soft pecorino cheese
sliced homemade bread

Preparation
• Put the extra virgin  olive oil in an earthenware pan with high edges,  and prepare a “soffritto” with a mixture of finely chopped onion, carrots and celery.
• Add the chilli pepper, the chards, the tomatoes and put salt in.
• Pour some boiling water and let it boil for 30 minutes mixing frequently.
• In the meanwhile toast the slices of bread in a pan.
• Break the eggs in a dish being careful to keep the yolk intact.
• Pour the eggs, one by one, into the pan with the boiling soup.
• Lower the flame and cook the poached eggs for about 3 minutes.
• Pick the eggs with the perforated spoon and put each one of them on every toasted slice of bread.  Sprinkle with pecorino.

Presentation
Place the slices of bread into soup plates or rustic bowls, pour the soup and serve it.

Kids partecipation
Put the kids to work right away: it is necessary to wash the vegetables thoroughly and stack the slices of bread to be toasted; picking the egg from the pan without breaking it will be hard but very funny.

Comments
Acquacotta is a typical dish of the Tuscan Southern Maremma, a poor food enriched with simple things, once consumed only by the cattlemen during the long waits pasturing the beasts or by the charcoal-burners away from home and family cooks even for several days.

Nutritional and cultural curiosities
Simple soup, rich in healthy nutritive principles (cereals, vegetables, oil, eggs) .

Useful tips
Today it is also prepared according to recipes which include the addition of salted codfish, peppers and porcini mushrooms.

Data di pubblicazione 16/10/2013 11:39
Ultimo aggiornamento 28/03/2014 13:08