How long to cook aquacotta?

Boil the aquacotta for 1 hour.

How to make aquacotta soup

Products

White bread – 12 slices

Potatoes – 3 medium

Cauliflower – 100 grams

Asparagus cabbage (broccoli) – 100 grams

Chicory – 2 tablespoons

Chard – 100 grams

Chili pepper (pepperoncino) – 1 piece

Bow – quarter head

Garlic – 2 wedges

Tomato paste – 60 grams (3 tablespoons)

Olive oil – a tablespoon for each serving

Salt – to taste

Water – 1,7 liters

How to cook aquacotta

1. Finely chop fresh or dried chicory, pour boiling water (1 cup) in a saucepan, cook on the lowest heat for 10 minutes.

2. Put tomato paste, garlic cloves, XNUMX/XNUMX onion, chopped chili into a saucepan.

3. Pour in water (1,5 liters), salt and boil.

4. Put chopped Swiss chard leaves in a saucepan, after 5 minutes – boiled chicory; stir the soup.

5. Coarsely chop the peeled washed potatoes, put in soup, boil, cook for 10 minutes.

6. Add cabbage (broccoli and cauliflower), divided into small inflorescences, cook for another 15 minutes.

7. Put two slices of stale bread into plates.

8. Pour the broth on the bread, put the vegetables on the bread, pour a generous amount of olive oil on top.

Delicious facts

– Acquacotta (Italian for “boiled water”) – classic thick vegetable soup from the Italian region of Tuscany.

– For a long time, Aquakotta was prepared by ordinary people engaged in physical labor – peasants, horse shepherds, woodcutters. The soup included available ingredients: water, stale bread, onions, tomatoes, olive oil, sometimes toasted bacon.

– One of main ingredients aquacotta – wheat bread – is traditionally baked from solid flour without salt. He must be callous. You can use fresh bread, after drying it in a dry (no oil) frying pan.

– Chard leaves (type of beet) permissible substitute spinach.

– In Florence there is a restaurant of Tuscan (not to be confused with Italian!) Cuisine called in honor of the soup.

See more soups, how to cook them and cooking times!