Acquacotta, meaning "cooked water," is a deceptively simple yet deeply flavorful Tuscan soup. This rustic dish, born from the necessity of utilizing humble ingredients, showcases the magic of fresh, seasonal produce. Originally a peasant meal, acquacotta has evolved into a cherished culinary tradition, representing the heart of Tuscan cooking. Its subtle yet complex flavors, derived from the interplay of white beans, escarole, and crusty bread, offer a comforting and satisfying experience. The beauty of acquacotta lies in its adaptability; feel free to experiment with different herbs and vegetables to personalize your bowl.
This recipe offers a delicious and authentic version of this classic Tuscan soup. We'll guide you through each step, ensuring you create a flavorful acquacotta that will transport you to the sun-drenched hills of Tuscany. From preparing the base to simmering the ingredients to perfection, we’ll cover every detail to help you achieve a truly remarkable result. Prepare to be amazed by how such simple ingredients can combine to create a truly memorable meal.
Tools Needed
- Food processor
- Dutch oven
- Salad spinner
- Rolling pin
- 12-inch cast iron skillet
Ingredients
- Onion
- Celery ribs: 2
- Garlic cloves: 4
- Extra virgin olive oil: 1/2 cup
- Salt: 3/4 teaspoon
- Red pepper flakes: 1/8 teaspoon
- Canned whole tomatoes: 28 ounces
- Fennel
- Fennel fronds: 2 tablespoons
- Escarole: 10 ounces
- Chicken broth
- Pecorino romano cheese rind
- Cannellini beans: 2 (15-ounce) cans
- Fresh parsley: 1/4 cup
- Fresh oregano: 1 tablespoon
- Eggs: 2
- Country bread
- Lemon
Step-by-Step Instructions
Step 1. Sauté Aromatics and Tomatoes
- Roughly chop onion, celery, and garlic. Pulse in food processor until finely chopped .
- Transfer mixture to dutch oven. Add olive oil, salt, and red pepper flakes . Cook over medium-high heat, stirring occasionally, for 12-15 minutes until fond forms .
- Pulse canned tomatoes in food processor until finely chopped . Add to the dutch oven and cook until thickened .
Step 2. Simmer Vegetables and Beans
- Chop fennel bulb into half-inch pieces and fennel fronds . Add fennel to the pot .
- Chop escarole into half-inch pieces . Wash thoroughly .
- Add pecorino romano cheese rind to the pot . Simmer for 5-7 minutes .
- Drain cannellini beans, reserving the liquid . Add beans and escarole to the pot . Simmer for 10 minutes .
Step 3. Finish and Thicken the Soup
- Mince parsley and oregano . Separate egg yolks and whisk into reserved bean liquid .
- Add egg yolk mixture to the soup . Stir in parsley, oregano, and fennel fronds . Season with salt and pepper .
Step 4. Serve
- Toast bread slices with olive oil, salt, and pepper under broiler until golden brown . Serve soup over toasted bread, topped with grated pecorino romano and lemon juice .
Read more: Italian Zucchini Soup with Parmesan Croutons: A Delicious Recipe
Tips
- Use a dark bottle olive oil to prevent rancidity .
- Look for the most recent harvest date .
- Use baking powder in the piadine dough for better aeration .
- Cook piadine in a cast iron skillet for quick cooking and moisture retention .
Nutrition
- N/A
FAQs
1. Can I substitute the escarole with other greens?
Yes! Other leafy greens like spinach, kale, or even chard can be used as a substitute for escarole. The flavor will be slightly different, but still delicious.
2. What kind of beans are best for Acquacotta?
Cannellini beans are traditional and recommended, but other white beans like Great Northern or Navy beans will also work well.
3. Can I make this soup ahead of time?
Yes! Acquacotta tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy your bowl of authentic Tuscan Acquacotta! This simple yet satisfying soup is perfect for a cozy night in or a light yet flavorful lunch. With its adaptable nature and delicious taste, this recipe is sure to become a new family favorite.