Acquacotta viterbese
Literally meaning “cooked in water”, acquacotta is a soup dish, while this particular recipe is a specialty of Lazio, where wild weeds and vegetables grow abundantly. This unique soup is usually served over dry bread, so that you can soak up every last bit of flavour. Serve with a fried egg to create a wholesome, age-old meal.
• 1 kg chicory
• 1 loaf day-old Italian bread, sliced
• 4 large potatoes, peeled and halved
• 500g small tomatoes, chopped
• 1 red chilli, chopped
• 2-3 sprigs nepitella (or mint and oregano), chopped
• 2 onions, sliced
• 4 garlic cloves, chopped
• Extra virgin olive oil, to taste
• Salt and pepper, for seasoning
• Grated pecorino cheese, to serve
1. Cook potatoes, garlic, onions, tomatoes, chilli and herbs in a saucepan of salted boiling water.
2. Cook chicory separately for a few minutes to remove the bitter taste. Transfer to saucepan with other ingredients.
3. Line soup bowls with bread and top with soup. If preferred add a poached egg to each serving.
4. Set aside for a few minutes until soup is absorbed into bread. Remove any excess broth.
5. Sprinkle soup with extra virgin olive oil, according to your own taste.
6. Serve with pecorino cheese.