Acquacotta

Ingredients

Instructions

1. 1

   Prepare the ingredients: finely slice the onion and celery, mince the garlic, chop the tomatoes, and tear or roughly slice the basil leaves. Slice the bread if not already cut.

2. 2

   Heat the olive oil in a medium saucepan over medium-low heat. Add the onion and celery with a small pinch of the salt and cook for 8-10 minutes, stirring often, until softened and sweet but not browned; gentle cooking gives the soup a sweeter, rounder flavor.

3. 3

   Add the garlic and cook for 30 seconds until fragrant. Stir in the chopped tomatoes and tomato paste, then cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down and the paste darkens slightly.

4. 4

   Pour in the water, add the remaining salt, black pepper, and about half the basil. Bring to a gentle boil, then lower to a steady simmer and cook for 15 minutes, until the vegetables are tender and the broth tastes integrated. Adjust seasoning if needed.

5. 5

   Lay the bread slices into the soup, pressing them down so they absorb liquid. Simmer gently for 2-3 minutes until softened but not completely dissolved; Acquacotta should be brothy, with pieces of bread still noticeable.

6. 6

   Crack the eggs one at a time into a small cup, then slip them onto the surface of the gently simmering soup. Cover the pan and poach for 3-4 minutes, until the whites are set and the yolks are still runny, or longer if you prefer firmer yolks.

7. 7

   Turn off the heat and let the soup sit for 2 minutes so the bread settles and the poached eggs finish gently from residual heat.

8. 8

   Ladle into warm bowls, making sure each serving gets one egg. Finish with the remaining basil and a light drizzle of extra virgin olive oil, then serve immediately.

Nutrition per serving

Notes

• •Use good ripe tomatoes for the best flavor; if tomatoes are out of season, good canned whole tomatoes can be substituted in the same weight.
• •Stale, day-old rustic bread works better than fresh because it softens without turning gluey.
• •For a lower-fat version, keep the finishing oil to a very light drizzle or omit it entirely.
• •If you want a slightly richer but still traditional finish, a spoonful of grated Pecorino can be added at the table, though it will change the nutrition and allergen profile.

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