Acquacotta (Toscana)

“Cooked Water”

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 3 or 4 large onions
  • 2 or 3 sticks of celery
  • 1 lb. of tomatoes
  • 3 or 4 peperoni (sweet peppers), slices of bread, eggs, water, salt and pepper.


The vegetables are chopped or sliced, cooked in a frying pan in hot oil and well seasoned with salt and pepper. When slightly browned, hot water is added, gradually—sufficient to give the consistency of a thick soup. The soup is then poured over slices of bread, brushed over with beaten egg.