📝 About This Recipe
Born from the rugged landscapes of the Maremma region, Acquacotta literally translates to 'cooked water,' a humble shepherd's soup that transforms simple garden vegetables and stale bread into a culinary masterpiece. This rustic dish is defined by its rich onion base, earthy wild greens, and a silky poached egg that creates a luxurious sauce as it breaks into the broth. It is a soul-warming testament to the Italian philosophy of 'cucina povera,' where high-quality olive oil and patience create flavors far greater than the sum of their parts.
🥗 Ingredients
The Soffritto Base
- 4 tablespoons Extra Virgin Olive Oil (high quality, preferably Tuscan)
- 3 large Red Onions (very thinly sliced)
- 2 pieces Celery Stalks (including leaves, finely chopped)
- 1 medium Carrot (finely diced)
- 1/2 teaspoon Red Chili Flakes (or one small dried peperoncino)
The Body and Broth
- 400 grams San Marzano Canned Tomatoes (crushed by hand)
- 500 grams Swiss Chard or Spinach (washed and roughly chopped)
- 1.5 liters Vegetable Broth or Water (hot)
- to taste Fine Sea Salt
- to taste Freshly Cracked Black Pepper
The Finishing Touches
- 4 pieces Large Farm Eggs (at room temperature)
- 4 thick slices Stale Tuscan Bread (crusty, sourdough-style)
- 1 piece Garlic Clove (peeled, for rubbing bread)
- 60 grams Pecorino Toscano Cheese (freshly grated)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or terracotta pot, heat the extra virgin olive oil over medium-low heat. Add the sliced red onions and a pinch of salt.
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2
Sauté the onions slowly for about 15-20 minutes, stirring occasionally. You want them to become completely soft, translucent, and slightly golden, but not browned or crispy.
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3
Add the diced celery and carrots to the pot. Cook for another 5-7 minutes until the vegetables have softened and the aroma is sweet.
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4
Stir in the chili flakes and the hand-crushed San Marzano tomatoes. Let the tomatoes cook down for about 10 minutes until the oil begins to separate from the sauce.
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5
Add the chopped Swiss chard (or spinach) to the pot. Stir until the greens have wilted significantly.
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6
Pour in the hot vegetable broth or water. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
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7
Cover the pot partially and let the soup simmer for 20-25 minutes. This allows the flavors to meld and the broth to slightly thicken.
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8
While the soup simmers, toast your slices of stale bread until they are very firm. Rub each side of the hot toast with the raw garlic clove.
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9
Taste the soup and adjust the seasoning with salt and plenty of black pepper. The broth should be savory and slightly spicy.
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10
Carefully crack each egg directly into the simmering soup, spacing them apart. Do not stir. Cover the pot and let the eggs poach for 3-4 minutes until the whites are set but the yolks remain runny.
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11
Place one slice of the garlic-rubbed bread at the bottom of four individual deep soup bowls.
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12
Carefully ladle the soup over the bread, ensuring each bowl receives one poached egg. Be gentle so you don't break the yolk prematurely.
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13
Finish each bowl with a generous dusting of grated Pecorino Toscano and a final drizzle of raw extra virgin olive oil.
💡 Chef's Tips
Slow-cooking the onions is the secret to a deep flavor profile; don't rush the first 20 minutes. Use stale, saltless Tuscan-style bread if possible, as it holds its structure better in the broth than soft sandwich breads. If you prefer a thicker soup, you can whisk one of the eggs and stir it into the broth before poaching the remaining eggs. For an authentic touch, add a handful of dried porcini mushrooms (rehydrated) along with the tomatoes for extra umami. Avoid using a rolling boil when poaching the eggs; a gentle simmer prevents the eggs from disintegrating into the liquid.
🍽️ Serving Suggestions
Pair with a medium-bodied Tuscan red wine like a Morellino di Scansano or a Chianti Classico. Serve as a standalone 'Piatto Unico' (complete meal) since it contains vegetables, carbohydrates, and protein. Accompany with a side of marinated olives and artichokes for a full Maremman experience. A glass of sparkling water with lemon helps cut through the richness of the egg yolk and olive oil.