Boil aquacotta for 1 hour.
How to make aquacotta soup
White bread – 12 slices
Potatoes – 3 medium
cauliflower – 100 grams
Asparagus cabbage (broccoli) – 100 grams
Chicory – 2 tablespoons
Chard – 100 grams
Chili pepper (pepperoncino) – 1 piece
Onion – a quarter head
Garlic – 2 cloves Tomato
paste – 60 grams (3 tablespoons)
Olive oil – a tablespoon for each serving
Salt – to taste
Water – 1.7 liters
How to cook aquacotta
1. Finely chop fresh or dried chicory, pour boiling water (1 glass) in a saucepan, cook on the lowest heat for 10 minutes.
2. Put the tomato paste, garlic cloves, a quarter of the onion, chopped chili pepper into the pan.
3. Pour water (1.5 liters), salt and boil.
4. Put chopped chard leaves in a saucepan, after 5 minutes – boiled chicory; stir soup.
5. Coarsely chop the peeled washed potatoes, put in the soup, boil, cook for 10 minutes.
6. Add cabbage (broccoli and cauliflower), divided into small inflorescences, cook for another 15 minutes.
7. Put two slices of stale bread on the plates.
8. Pour the broth on the bread, put the vegetables on the bread, generously pour olive oil on top.
Acquacotta (Italian for “boiled water”) is a classic thick vegetable soup from the Italian region of Tuscany.
— Aquacotta has long been cooked by ordinary people engaged in physical labor — peasants, horse shepherds, woodcutters. The ingredients of the soup were available : water, stale bread, onions, tomatoes, olive oil, sometimes fried lard.
– One of the main ingredients of aquacotta – wheat bread – is traditionally baked from hard flour without salt. He must be stern. You can use fresh bread, after drying it in a dry (without oil) frying pan.
– Chard leaves (a type of beetroot) can be replaced with spinach.
– In Florence there is a restaurant of Tuscan (not to be confused with Italian!) cuisine, named after the soup .
See more soups , how to cook them and cooking time!