Foraging for the Italian Table Talk - Acquacotta, foraged herb soup
Prep Time 10minutes
Cook Time 3hours
Total Time 3hours10minutes
extra virgin olive oil
2stalks of celery
4tablespoonsof tomato purée
300gof mixed field greens, chicory, dandelion...
8slicesof Tuscan bread
Aged Parmesan or pecorino cheese
Start by peeling the onions, then wash the celery and dice the vegetables.
In a saucepan or in a large cast iron pot sauté a clove of garlic, peeled and lightly crushed, with 4 tablespoons of extra virgin olive oil, then add the diced vegetables, the tomato sauce, the chilli pepper and a good pinch of salt.
Let cook for a few minutes, stirring with a wooden spoon, then add 2 liters of hot water.
After half an hour add the roughly chopped foraged herbs, then you can even forget the covered pot on the lowest heat for about 2 hours and a half.
When the soup is almost ready toast the bread slices, rub them with a clove of garlic for a kick of flavour and tear them into pieces with your hands, distributing the bread at the bottom of 4 bowls.
Shell the eggs in the pot where the soup is still simmering, taking care not to break the yolk: as soon as the egg whites are firm, remove the eggs with a slotted spoon and keep them warm in a dish.
Distribute the soup into the bowls over the bread slices, put an egg in the centre of each bowl and season with a drizzle of extra virgin olive oil. Top with a generous sprinkling of grated parmigiano or pecorino cheese and serve hot.