Description
Acquacotta in Italian means "Cooked water". This dish was widely spread among peasants and workers. It was assumed that the morning fire was put the pot of water and during the day he was thrown to cook what was. It is clear that a single recipe aquacotta does not exist, it has varied depending on the availability of the products. However, somehow, miraculously gave birth to several regional recipes of this soup with common ingredients: pan, olive oil of the highest quality and homemade dried bread.
Ingredients
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Onion
4 piece
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The Apium graveolens Dulce
0.25 piece
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Tomatoes mashed
1 pack
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Red sweet pepper
1 piece
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Broth
2 l
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Chicken egg
2 piece
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Olive oil
50 ml
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Basil
1 coup
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Bread
8 slice
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Cheese
100 g
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Salt
1 g
Cooking
In a saucepan with high sides heat the olive oil over low heat. Cut onion into thin half-rings and vykladyvaem in a saucepan, parboil. After onion has become soft add the cut is not very finely the celery. Continue to sauté on low heat until almost cooked.
Add tomato sauce and chopped peppers. Then begin to slowly pour broth or hot water until the consistency of thick soup. Cook on a slow fire for half an hour, stirring occasionally.
Bring down in a separate container the eggs, pour it into them in a pan, constantly stirring the soup. Leave the soup for a few minutes alone.
At this time, each plate Yes the bottom put 2 slices of bread (dried, roasted or cooked in the grill), sprinkle top with grated cheese. On top of the soup, decorate with Basil and serve immediately.
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