Acquacotta di Maremma
In the Maremma, the protagonist, once again, is the simplicity and the flat symbol is the famous single flat acquacotta made of nothing (hence the irony of the name), born to feed cowboys and charcoal burners, gradually enriched to become a tasty soup. It is prepared with water, onions, salt, bread, a drizzle of oil, seasonal vegetables, eggs and a handful of pecorino
Ingredients: 50 g of extra virgin olive oil, 2 red onions, 1 red pepper, 2 celery ribs, 6 ripe tomatoes, 1 liter of water, 6 eggs (optional), 6 slices of stale homemade bread, 100 g of grated pecorino (parmesan), salt.
Method: In a high-sided pan heat the oil and add the thinly sliced onions and the chilli, fry, then simmer until the onions are almost cooked. Cut the celery ribs and the tomatoes into thin slices, add to the pan, add salt and let it cook for a while. Put the water, add salt and cook for at least 45 minutes.
Gently drop the eggs into the soup, being careful not to break them and boil slowly until they have thickened. Place individual slices of toasted bread in individual bowls, sprinkle with grated pecorino, cover with the acquacotta and serve hot.