Recipe · Soups · Toscana · Follonica
Acquacotta maremmana
the poor soup of the Maremma, born in the iron pot of the charcoal burners, the shepherds and the cattle herders, with red onions cooked for a long time, tomato and celery, poured over toasted bread with an egg and pecorino, from the Visit Tuscany recipe
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- clean the onions and slice them; slice the celery too, removing the toughest strings
- dice the tomatoes
- in a saucepan, ideally cast iron, soften the onions in the oil until golden and soft, then add the celery and the herbs
- let them take on flavour for a few minutes, then add the tomatoes and a little water
- cook over a low heat for about two hours, adding water only if needed and a little at a time, so that the soup does not get too thin
- toast the slices of bread in the oven and put one or two at the bottom of each bowl
- pour the soup into the bowls and break an egg into each one, taking care not to break the yolk
- finish with the grated pecorino and a drizzle of raw oil, and serve at once
