Preparation info
  • Feeds


    • Difficulty


Appears in
Old Food

By Jill Dupleix

Published 1998

  • About

Acqua is Italian for water and cotta is Italian for cooked; a perfect description of normal soup, but completely libellous and misleading when it comes to the rich bright flavours of this traditional Tuscan soup. The vegetables are cooked in fruity olive oil, the boiling water releases their flavour, and the whole thing is enriched with eggs at the last minute. It looks a bit murky once the eggs go in, but the flavour is wonderful.