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Acquacotta alla Maremmana

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Adjust Servings:
1 Romanesco Cabbage
1 little Cauliflower
3 medium Potato
500 gr. Asparagus
6 Eggs
3 cloves Garlic
1 tbsp Tomato concentrate
Extra Virgin Olive Oil
Chilli Pepper

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Acquacotta alla Maremmana

A Tuscany Traditional Poor Recipe


    My real Acquacotta

    • Serves 6
    • Medium




    This soup was born as a pour soup of charcoal burners, shepherds and it is not a light soup made only of water and flavours. There are lots of recipes for this soup and many variations depending on the areas; someone start with onion, other put garlic, bread and also mushrooms. What I propose today is the original recipe of my aunt Nara and let me assure you that is really delicious. I don’t put bread on it and I prefer not to start with onion, carrot and celery because these are the ingredients used for other kind of soups. My aunt and I preferred to give this soup a particular and new flavour that taste of fresh and healty, using different kinds of cabbages and asparagus. You will find in my recipe the “Romanesco Cabbage” that is perhaps a name that you don’t know. This is a kind of broccolo that looks like a Cauliflower but it is light green, has got a pyramidal shape and many little roses organised in spirals …. let try it with me !




    Clean and wash the vegetables

    Peel out the leaves of the cabbages and cut off the steam. Take the top of the cabbages and wash them under the tap water. Peel the potatoes and cut them in little cubes. Cut off the asparagus tips and set them aside . Slice the asparagus steam.


    Cook the vegetables

    Cover the bottom of a saucepan with Extra virgin olive oil and add all vegetables. Cover the vegetables with cold water up to 3 fingers over them. Add sliced garlic, a pinch of chilli pepper, salt , pepper and 1 table spoon of Tomato Concentrate. Bring to the boil and let it boil till the vegetable get soft, but not too much. Add the asparagus tips and let it cook for a little while.


    Poached Eggs

    Bring to the boil a litre of water with a tablespoon of vinegar and start stiring since the water forms a whirl. Break one egg into a laddle or in a plate and immediately after you stop stiring, pour the egg into the water. The whirl enable the egg to stay steady. Lower the flame and let it cook for 3 minutes.


    Dish out the soup with the egg

    Pour some soup into the plate and lay down the egg with the help of a skimmer. Drizzle with pepper and serve hot.

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