How to cook acquacotta according to grandma's recipe, a recipe comprising tomatoes, eggs, basil and onions with celery leaves, to be served with slices of toasted bread.
Ingredients for 6 portions
- 6 eggs
- Grated pecorino
- Basil
- Celery leaves
- 6 slices of stale homemade bread
- 3 large onions
- Ripe or peeled tomatoes gr. 400
- Olive oil
- Salt and pepper
Acquacotta preparation grandmother's recipe
In a saucepan, cook the onions thinly with 8 tablespoons of oil.
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When they are almost unmade (add a little water, if necessary) add the peeled and seedless tomatoes, the coarsely chopped basil and celery leaves, salt and pepper.
Cook for about half an hour and then pour a liter and a half of water (or broth).
Keep on the fire for another 30 minutes. Directly in the pot add the eggs being careful not to break them, cook them for 3 or 4 minutes so that they become like poached eggs.
In the bowls, in bowls, put the toasted slices of bread, sprinkle them with pecorino cheese and pour over them, with a ladle, the very hot acquacotta. Have him touch one egg each.
Serve other pecorino cheese separately.
