© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Acquacotta literally means cooked water. The dish is generally served as a one course meal, and in the past was eaten in the field by shepherds and stockmen. As is the case with any regional dish, there are as many versions as there are cooks.
tomatoes, canned with Liquid
garlic clove, smashed
red onions, thinly sliced
fresh mint, thyme or other herbs
Heat the olive oil in a pan, add garlic and onions and sauté over medium heat until translucent. Take out the garlic and add the tomatoes, salt, pepper and herbs of choice. Cook over high heat until the mixture is hot and all the flavors have combined.
Cover with cold water, 3 times the amount of the other ingredients — then reduce the heat to low. Cook partially covered at least one hour, the longer the better.
At the last minute, soak the chunks of bread in the soup and serve hot.