Photo: Giorgio Minguzzi via Flickr

If the Maremma could be summarized in a dish, acquacotta would be it. For centuries locals have enjoyed this hearty stew, which began life as a humble way of cooking seasonal vegetables to nourish the hungry farmers.

From the Maremman Table with Love: A selection of authentic recipes from the heart of the Southern Tuscan countryside.

For: 4 people
Preparation time: 15 min
Cooking time: 35 min

 

Ingredients
2 red onions
5 ripe tomatoes
1 cabbage
1 carrot
1 stick of celery
4 eggs
4 slices of crusty bread
Pecorino cheese (to serve)
Olive oil

Method

  1. Clean and slice vegetables into bite size pieces.
  2. Heat 4 tablespoons of oil in a casserole dish. Add the vegetables and fry on medium-high heat for ten minutes.
  3. Add the tomatoes, deseeded and sliced into wedges, a litre of water and a pinch of salt.
  4. Boil for 20 minutes or until the vegetables are soft.
  5. Fill another pan with a shallow layer of water. Bring to the boil with a pinch of salt. When boiling lower the heat to a gentle simmer.
  6. Break eggs into a bowl and slide them one at a time into the pan of water. Cook for 3-4 mins or until the white of the egg is set and opaque.
  7. Remove from the pan with a slotted spoon .

To serve:
Place a slice of toasted bread at the bottom of each bowl. Put the poached egg on top and pour the vegetable stew over it. Grate over a generous amount of pecorino cheese and enjoy. Buon Appetito.

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