Acquacotta (literally “cooked water”) is a traditional recipe from Tuscany: a vegetable soup from peasant culinary tradition, made with onions, celery, tomatoes and enhanced with eggs and bread. Italian Michelin-starred chef Valeria Piccini teaches us the original recipe of Acquacotta: you’re going to love this!
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★ STEP BY STEP RECIPE (WITH PICS):
★ INGREDIENTS (4 servings)
Golden Onions 700 g
Celery 200 g
Canned tomatoes 800 g
Extra-virgin olive oil 120 g
Water 200 g
Vegetable broth 500 g
Fine salt to taste
Basil a.n.
Eggs 4
PLATING
Tuscan stale bread 4 slices
Pecorino cheese 50 g
Extra-virgin olive oil a.n.
Basil a.n.
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