Acquacotta

Acquacotta

Acquacotta is a soup that is essentially made with stale white bread and vegetables . It is a traditional Tuscan dish .

Name, story

Acquacotta literally means "boiled water". The soup made from white bread, vegetables and other ingredients is a specialty of the Maremma region and was originally a simple shepherd's meal . The dish, which has long been associated with the cucina povera (“poor people's kitchen”), is now cooked all over central Italy , from Tuscany to the Adriatic coast, and offered in many trattorias , but also in fine restaurants.

preparation

The soup is prepared in numerous variants and there are different preparation variants from region to region, and even from family to family. The main ingredients are stale white bread, olive oil, onions, garlic and herbs. Acquacotta also contains ingredients such as tomatoes, parmesan and eggs, but wine, sheep cheese, peperoncini and mushrooms are also part of Acquacotta recipes.

literature

• Aldo Santini: La cucina maremmana: Storia e ricette . Tarka, 2016, ISBN 978-8899898175 .

Web links

Commons : Acquacotta  - collection of images, videos and audio files

• Claudio Del Principe and Katharina Seiser: Italy vegetarian , chapter Acquacotta
• Michele Scicolone: The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main dishes an Deserts , ISBN 0-547-90916-0 , Chapter Acquacotta (Tomato and Bread Soup), p. 67.
• Ira Moritz: Acquacotta Maremmana style , article on frankfurterkochbuchrezensentin.wordpress.com

Individual evidence

1. ↑ Steffen Maus (ed.): Italiens Weinwelten . Kornmayer Verlag, Dreieich 2013, ISBN 978-3-942051-18-7 , p. 190.
2. ↑ See Paolo Gavin: Mediterranean Vegetarian Cooking , Metro, London 2007, ISBN 978-1-78219-249-7 , chapter Acquacotta
3. ↑ Fabio Pittella: Acqua Cotta, "Boiled water", a recipe from Tuscany , article from September 20, 2013 on die-genussreise.de
4. ↑ Paolo Gavin: Mediterranean Vegetarian Cooking , Metro, London 2007, ISBN 978-1-78219-249-7 , chapter Acquacotta