Acquacotta is a traditional dish originating in the coastal region of Tuscany known as Maremma. Literally translated the name means “cooked water” and accurately represents its origins as a peasant dish. It is an old and historic dish that comes from the colliers, or charcoal burners, farmers and shepherds of the area, who were the poorest of people. Despite such humble origins, like many other dishes that were once peasant foods, it remains enduringly popular to this day.
Invented to make use of the stale and hardened bread edible so people, such as woodcutters and shepherds, could bring bread and other foods with them while away from home for long periods of time and still eat them, the dish is tied to local legends akin to the tale of stone soup. The main ingredients were water, stale bread, onion, tomato and olive oil, various vegetables and leftover foods. Today, however, there are many variations and a multitude of different ingredients can be used.
Why not try out our recipe below and then plan your holiday in the beautiful Maremma area? We have incredible vacation rental in Maremma to choose from and, once you find the perfect one, you can get to enjoying the delicious cuisine that Tuscany is so famous for.
Ingredients:
3 tbsp of olive oil
3 sticks of celery
2 small carrots
1 red onion
2 garlic cloves
2 tsp of thyme leaves, plus extra to serve
50g of dried porcini mushrooms
225g plum tomatoes, deseeded
850ml of chicken stock
2 tbsp of chopped parsley
3 slices of good crusty bread, toasted and torn into chunks
6 eggs
1. Heat the olive oil in a large saucepan. Chop the celery, carrots, onion and garlic finely and gently fry with the thyme for 10-15 minutes, until softened.
2. Cover the porcini with hot water and soak for 15 minutes until softened and swollen. Drain the mushrooms, keeping the water to one side, and roughly chop.
3. Add the mushrooms and water to the softened vegetables and cook for another 5 minutes.
4. Chop and stir in the tomatoes and cook for 10 minutes until they begin to break down, then pour in the stock and bring to a gentle simmer.
5. Poach the 6 eggs in a separate saucepan of simmering water for 3-4 minutes until set and then remove with a slotted spoon.
6. Add the parsley and a little seasoning to the soup, and mix in the torn-up toasted bread. Serve each bowl of soup with an egg on top and garnished in more parsley.
Enjoy and read on to find out more about Tuscany!
Why not try out our recipe below and then plan your holiday in the beautiful Maremma area? We have incredible vacation rental in Maremma to choose from and, once you find the perfect one, you can get to enjoying the delicious cuisine that Tuscany is so famous for.
Ingredients:
3 tbsp of olive oil
3 sticks of celery
2 small carrots
1 red onion
2 garlic cloves
2 tsp of thyme leaves, plus extra to serve
50g of dried porcini mushrooms
225g plum tomatoes, deseeded
850ml of chicken stock
2 tbsp of chopped parsley
3 slices of good crusty bread, toasted and torn into chunks
6 eggs
1. Heat the olive oil in a large saucepan. Chop the celery, carrots, onion and garlic finely and gently fry with the thyme for 10-15 minutes, until softened.
2. Cover the porcini with hot water and soak for 15 minutes until softened and swollen. Drain the mushrooms, keeping the water to one side, and roughly chop.
3. Add the mushrooms and water to the softened vegetables and cook for another 5 minutes.
4. Chop and stir in the tomatoes and cook for 10 minutes until they begin to break down, then pour in the stock and bring to a gentle simmer.
5. Poach the 6 eggs in a separate saucepan of simmering water for 3-4 minutes until set and then remove with a slotted spoon.
6. Add the parsley and a little seasoning to the soup, and mix in the torn-up toasted bread. Serve each bowl of soup with an egg on top and garnished in more parsley.
Enjoy and read on to find out more about Tuscany!
Photo credit: Giorgio Minguzzi / CC BY-SA 2.0