Acquacotta (Toscana)

Name: Acquacotta (Toscana) (“Cooked Water”)
Cuisine: Italy
Ingredients: 3 or 4 peperoni (sweet peppers), slices of bread, eggs, water, salt and pepper.; 3 or 4 peperoni (sweet peppers), slices of bread, eggs, water, salt and pepper.; 3 or 4 peperoni (sweet peppers), slices of bread, eggs, water, salt and pepper.; 3 or 4 peperoni (sweet peppers), slices of bread, eggs, water, salt and pepper.; 1 lb. of tomatoes; 3 or 4 peperoni (sweet peppers), slices of bread, eggs, water, salt and pepper.; 3 or 4 peperoni (sweet peppers), slices of bread, eggs, water, salt and pepper.; 3 or 4 peperoni (sweet peppers), slices of bread, eggs, water, salt and pepper.; 3 or 4 large onions; 2 or 3 sticks of celery

“Cooked Water”

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

3 or 4 large onions
2 or 3 sticks of celery
1 lb.

Europe
Italy
Soup
Vegetarian

Method

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.