Name: Acquacotta
Yield: Serves four
Cuisine: Italy
Ingredients: grated Parmesan cheese, to serve (optional); salt and black pepper; 4 thick slices of bread, toasted; 2 handfuls of fresh peas; a generous pinch of golden caster sugar; 4 eggs; vinegar, for cooking the eggs (optional); 150 g (5½ oz) canned chopped tomatoes; 1 small head of spring cabbage, cut into thick ribbons; 3 tablespoons olive oil; 1 celery heart, quartered lengthways; 6 spring onions, trimmed

Preparation info

Serves
four

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

As my preamble suggests, this is not so much a definitive recipe as an example of aquacotta.

Ingredients

1 celery heart, quartered lengthways
3 tablespoons olive oil
6 spring onions, trim

Method

Place the celery in a heavy, flameproof casserole dish with the olive oil and cook gently for 5 minutes before adding the spring onions. Cook these for 5 minutes in turn before adding the cabbage. After a further 5 minutes, add the tomatoes and peas. Season with the sugar, in addition to salt and freshly ground black pepper. Add enough water to just cover the vegetables and simmer gently for 10

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Acquacotta

Ingredients

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