Acquacotta Soup

Acquacotta Soup

Acquacotta alla Pinchiorri

Annie Feolde, the wife of Giorgio Pinchiorri has a kitchen in the famous florentine restaurant in via Ghibellina. Periodically he dedicates the menu to the traditional dishes of the Tuscan kitchen, without forgetting the l’aquacotta maremmana. Having discovered this dish in a restaurant in Grosseto, l’Ombrone (when he was first in the city) he found it wonderful. He has tried to interpret it in his own way, leaving it in water.

Ingredients for 4 people

100g of carrot
100g of celery
100g of onion already washed and pealed
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 drop of olive oil
4 egg yolks
Salt and Pepper
Bread toasted in oil and garlic.

Chop the carrott, 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. Filter the remaining water from the mushrooms and then add the other vegetables. Season the mushrooms in the frying pan with oil, salt and pepper and then finish them with a spoonful of parsley. At this point, add the mushrooms to the broth and add salt. Pour it into bowls with the 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 made by the chilli pepper.

Recipes kindly supplied by Il Tirreno

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