a recipe for a traditional Tuscan soup


Extra virgin olive oil

L’boiled water It is an ancient recipe typical of the poor Tuscan tradition and especially Maremma. A soup of humble origins, but very tasty, was born thanks to the inventions of farmers, shepherds and wood-hewers who turned the little available to satisfy hunger and find refreshment. Therefore, a good luck board and against waste consisting of various vegetables – depending on availability and season – but with some fixed points: tomatoes, celery, onions and herbs. After you get a thick and filling soup, gently dip the soup eggone at a time and cook for a few minutes so that the egg white is firm and the yolk is very soft.

Acquacotta is finally served as a single-serving coccotta based on stale Tuscan bread (also called “fool”) enriched with a generous sprinkle. pecorino cheese, for a rich and significant result. Delicious and refreshing, it can be served hot on cold days and is also exceptional warm in the summer. Depending on the season, you can use canned tomato puree or a little fresh tomatoes, blanched in boiling water and stripped of skin. If you like, you can add a pinch of fresh or dried chilies for a nice spicy touch.

Learn how to make aquacotta by following the procedure and tips step by step. If you like this kind of preparation, try also frantoiana soup and ricotta.

How to make Aquacotta

Peel potatoes and carrots for vegetable juice 1then rinse them under running water.

Cut the vegetables in half and put them in a pot with water along with half the onion 2. Add a teaspoon of salt and bring to the boil, then simmer for 15 minutes.

Peel and then finely chop the onion for the soup 3.

Clean the celery and chop it too 4.

Pour some oil into a large pot, then add the onion 5 and give them a treat.

Add the celery too 6 and mix well. Allow to brown and dry.

Cover with a ladle or two of broth 7 and cook gently until the onion is very soft, about 15 minutes.

Then add the peeled tomatoes 8, bring back to the boil and mash them gently with a wooden spoon. Thicken the soup and cook on low heat for about 30 minutes. If necessary, use stock to adjust the density.

Meanwhile, cut stale bread into regular slices 9.

Crumble the bread and distribute in the bottom of 4 single serving casseroles 10tries to make them fit into an equal layer.

Sprinkle the surface of the bread base with a generous spoonful of grated pecorino 11.

Once the soup is thick but still moist, add a few basil leaves 12 and stir.

Open the eggs one at a time and let them fall into the soup whole 13. Then cook for 3-4 minutes until the egg white thickens.

Cover each bread and cheese base with a generous layer of soup 14.

Finally, take an egg and place it on top of each soup. Top with fresh basil and pepper 15so serve immediately.


Cooked water can be stored in the refrigerator in a suitable airtight container 1-2 days. It is advisable to add the eggs only to the last, before enjoying the food.

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