The story of "Acquacotta" has a wonderful message.  It shows us that by offering one small thing at a time we can make a difference in people's lives and bring a community together.

You will find the web location to watch the 15 minute film at the end of my recipe version below.

ACQUACOTTA

ITALY'S MAGICAL "STONE SOUP"

(SERVES 4 - A ONE COURSE MEAL)
 -

½ CUP EXTRA VIRGIN OLIVE OIL
1 LG. STALK OF CELERY
1 CARROT
3 SMALL ONIONS
½ SM. CRUMBLED HOT PEPPER (OR TO TASTE)
2 LBS. BEET GREENS OR SPINACH. STEMMED, WASHED, COARSELY CHOPPED
1 LB. PEELED & CHOPPED  FRESH TOMATOES ( USE CANNED IN WINTER)
UP TO 1 LB. SEASONAL VEG’S (INCLUDING PEAS, BEANS) - COARSELY CHOPPED 
1 1/2 QTS. BOILING WATER
5 EGGS - BEATEN (SEE “NOTE” BELOW)
½ CUP GRATED PECORINO TOSCANO
(YOU CAN SUBSTITUTE W/PARMESAN, BUT PECORINO ROMANO IS TOO STRONG)
½ TSP. SALT
THIN SLICES TOASTED ITALIAN BREAD

-

MINCE VEGETABLES

SLOWLY ADD OLIVE OIL TO A LARGE WARMED POT. ADD  MINCED VEG’S. ADD SALT & CHILI PEPPER.

WHEN ONIONS TRANSLUCENT, ADD GREENS. COVER & SIMMER OVER LOW HEAT UNTIL GREENS ARE WILTED. ADD TOM’S & OTHER VEG’S.
SIMMER 20 MINUTES. 

ADD  BOILING WATER

CHECK  SEASONING AND ADJUST ACCORDINGLY.  BOIL ADDITIONAL 20 MINUTES.

IN SEPARATE BOWL BEAT EGGS. MIX IN CHEESE.

LINE BOTTOMS OF SOUP BOWLS W/BREAD.

SPOON BEATEN EGG MIXTURE OVER BREAD.

STIR SOUP WELL AND LADLE INTO BOWLS. MAKE SURE HOT SOUP COVERS EGG, THEREFORE COOKING IT.

SERVE WITH A LIGHT RED WINE.

THIS IS THE TUSCAN VERSION OF ACQUACOTTA.  EACH REGION HAS IT’S OWN RECIPE.

NOTE: I ALSO LIKE TO SUBSTITUTE THE EGG MIXTURE ABOVE  AND INSTEAD BREAK ONE EGG OVER THE TOAST IN EACH BOWL,  THEN ADD HOT SOUP CREATING A POACHED EGG FINISH.


http://www.myspace.com/video/vid/17603671#pm_cmp=vid_OEV_P_P