Acqua cotta

Acqua cotta is an Italian broth-based soup that was originally a peasant food. It uses seasonal vegetables or leftover foods.

From Italian-style cooking book: recipes of the Italian traditional cooking, this is a recipe from Tuscany. It is an easy and quick soup to make, using readily available ingredients and it's very tasty.

The original recipe doesn't ask for pepper but we thought it needed it.

Serves: 3 persons.

Ingredients:

• 2 medium onions, sliced
• 2 medium tomatoes, sliced
• 1 bell pepper, roughly chopped
• 1 celery stick, sliced
• 600ml hot water
• 1 egg per person
• 2 rosemary sprigs
• salt & pepper to taste
• olive oil to taste
• 1-2 slices of bread per person.

Method:

1. Cook the vegetables in olive oil for 10 min. No need to add any water as the vegetables will release some. The book asked for 30min but that was way too much. By minute 10 the tomatoes were getting very soft and they would have disintegrated with 30 min.
   
   
   
   
   
2. Add the water, the rosemary and salt & pepper to taste and let it cook for a further 5 min.
   
   
   
   
   
   
3. Toast the bread slices and put them in soup plates.
   
   
   
4. Beat the eggs and pour them onto the slices of bread (1 egg per plate).
   
   
   
   
   
   
   
   
   
5. Remove the rosemary and pour the hot soup onto the egg covered bread.
6. Serve hot.