Acquacotta alla Pinchiorri Soup


Annie Feolde has a kitchen in the famous Florence restaurant in via Ghibellina. Every so often she dedicates the menu to traditional Tuscan dishes, among which is the l’aquacotta maremmana, literally cooked water! She first discovered this wonderful dish in a restaurant in Grosseto, l’Ombrone and since then she has tried to interpret her own recipe for this.

Ingredients for 4 people

100g of carrot
100g of celery
100g of onion already washed and peeled
100g of dry mushrooms (first choice) or 500g of fresh mushrooms
2 cloves of garlic
1 chilli pepper
1 small teaspoon of parsley
1 litre of water
1 dash of olive oil
4 egg yolks
Salt and Pepper
Bread toasted in oil and garlic.

Chop the carrot, onion and celery. Leave them to boil in the pan with the chilli pepper for half an hour. In the meantime clean the mushrooms if they are fresh and slice them. However, if they are dry mushrooms, place them in cold water for 10 minutes, in order to remove any impurities. Then, add 2 cloves of garlic. Drain the remaining water from the mushrooms and add the remaining vegetables. Season the mushrooms in the frying pan with oil, salt and pepper and lastly with a spoonful of parsley. At this point, add the mushrooms to the broth with a little salt. Serve into bowls with egg yolks, remaining garlic and toasted bread.

Final warning from Annie :
L’acquacotta should have a strong smell of mushrooms, along with a spicy foundation from the chilli pepper.

Recipes kindly supplied by Il Tirreno


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