Acquacotta hails from Maremma in Tuscany and is one of the region's most popular bread-based soups. Translating as ‘cooked water’, this peasant dish was invented as a way of using up stale bread and whichever herbs and vegetables shepherds and farmers had to hand. For this reason there is no one ‘true’ recipe of acquacotta. Our version uses dried porcini for an extra earthiness and is finished with poached eggs cooked directly in the broth.
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