Warm up with my recipe of Acquacotta, a Tuscan soup perfect for chilly nights, blending simple ingredients into a comforting, hearty meal.
Acquacotta Egg Soup | Original Recipe
A traditional Tuscan soup combining vegetables, eggs, and Parmesan for a comforting meal.
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 4 Eggs
- 4.4 lbs San Marzano tomatoes
- 6 tablespoons Grated Parmesan cheese
- Tuscan bread slices as needed
- Vegetable broth as needed
- 4 tablespoons Extra virgin olive oil
- 5 medium Onions
- 1 stalk Celery
- 2 leaves Fresh basil
- 1 Red chili pepper (optional)
- Black pepper to taste
- Salt to taste
Instructions
- Prepare Onions: Clean and slice the onions.5 medium Onions
- Sauté Onions: In a large pot, heat olive oil and add onions. Cover and let them cook on low heat.4 tablespoons Extra virgin olive oil
- Add Celery: Wash, slice, and add celery to the pot. Cover and continue cooking, adding vegetable broth if needed.1 stalk Celery, Vegetable broth
- Include Tomatoes and Chili: Wash, chop the tomatoes, and add them to the pot with the red chili pepper. Adjust the chili amount to your taste.1 Red chili pepper, 4.4 lbs San Marzano tomatoes
- Season and Simmer: Lightly salt the soup and add basil leaves. Cover and simmer on low heat, adding more broth as needed.2 leaves Fresh basil, Salt
- Prepare Egg Mixture: Grill slices of Tuscan bread. Beat an egg with Parmesan cheese, which will be used to enrich the soup.4 Eggs, Tuscan bread slices, 6 tablespoons Grated Parmesan cheese
- Serve: Once vegetables are cooked and the soup is flavorful, serve in earthenware bowls. Place a slice of toasted bread in each bowl, topped with the egg and Parmesan mixture. The egg will cook with the heat of the soup.
- Final Touches: Serve the Acquacotta topped with a lightly cooked egg, a drizzle of olive oil, a sprinkle of grated Parmesan, and a fresh basil leaf.Black pepper
Notes
Notes:
- Adjust the amount of chili pepper based on your preference.
- The egg and Parmesan mixture adds a rich, creamy texture to the soup.
Acquacotta: The Essence of Arezzo’s Comforting Cuisine
Acquacotta, a heartwarming Tuscan soup, is perfect for cold nights, offering comfort and warmth. Its origins, rooted in mystery, trace back to Tuscany’s Arezzo region.
Believed to be created by Tuscan cowboys or shepherds for its simplicity and nourishment, Acquacotta varies in recipes. The Arezzo version stands out with porcini mushrooms and pecorino cheese, combined with vegetables, herbs, and often thickened with bread.
This rich blend of ingredients delivers a satisfying depth of flavor. Discover more about Arezzo’s traditional dishes and foods.
