Name: Canestrini and Canestri: Vegetable Soup with Poached Egg (Canestrini in Acquacotta)
Yield: Serves 2 as a substantial starter or light main
Cuisine: Italian
Ingredients: 5 g dried porcini; 1 clove garlic, thinly sliced; 50 g spinach or baby chard; 10 leaves basil; 5 cherry tomatoes cut into eighths; 1 or 2 sticks celery, sliced across into crescents; 5 tablespoons extra virgin olive oil; 50 g canestrini; grated Parmesan, to serve; 1 medium onion, chopped; 2 eggs; 1 bay leaf

Preparation info

Serves
2
as a substantial starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Acquacotta is a simple peasant soup, normally made with bread. It is not dissimilar to pancotto (only thinner), or ribollita (only less beany). Here pasta replaces bread as the starch. The remaining ingredients are similarly open to interpretation — in spring, one might add peas, broad beans or artichokes; in summer, all sorts of greens; in autumn, fresh mushrooms, and pulses in winter.

Ingredients

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Ingredients

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