THE SOUPS FROM MAREMMA

all cooked by Amanda in her Trimester Program at GiglioCooking

ACQUACOTTA... ONE OF THE MANY TYPES....

ZUPPA DI VERDURA

The execution of all the dishes and the photos are by Amanda Rohowsky.

ACQUA COTTA MAREMMANA

It was the poor traditional soup of “butteri”, the cowboys from Maremma.

Ingredients:

olive oil

2 onions

200 gr ( 7 oz)  peas

200 gr ( 7 oz)  beans

1 celery stalk

3 carrots

beet

1 glass of wine

4 eggs

salt, pepper

sage

stale bread

Put a glass of olive oil in a large saucepan, add the sliced onions and some sage leaves to brown. Then add peas, broad beans, celery, sliced carrots, beet. As son as the vegetables begin to cook, add a glass of warm water for each person, salt, pepper, a glass of wine (red or white), and cook at least for one hour. At the end, put one egg per person. Pour out the soup in the dishes over a layer of sliced stale bread.

Note: the quantity of the vegetables are optional, as well as their quantity, as they go with seasonal availability and personal liking.