As the majority of traditional Tuscan dishes, even the famous Acqua cotta is a recipe born in ancient times to feed oneself with the few ingredients available. And, clearly, the creativity and intuition of housewives and farmers of the past definitely hit the mark, given that such dishes are still much appreciated today. Acqua cotta, in fact, is a simple, tasty and balanced dish, appreciated also by the most renowned Chefs. Naturally, it only requires a few ingredients as follows:
The oil, in particular, should be Tuscan oil, which with its intense and well-defined flavour can give the dish an inimitable taste.
The first step is to sauté the onions until they almost melt then add the diced tomatoes, [celery] and spices, letting everything cook slowly. The original recipe calls for the addition of water needed to dilute the soup to the consistency of a broth, but to give it more flavour it is possible to use good chicken broth.
Once the bread has been toasted, place it in bowls, possibly earthenware ones, adding pecorino cheese and black pepper on top. Just before serving, add the eggs to the acqua cotta, directly into the cooking pot, paying attention not to break them. Once the egg white is set, use a ladle to collect the egg along with quite a bit of water and pour it over the toasted bread.
Simple, fast and delicious: a recipe to try!