Prepare a broth with water, celery, carrots, onions and one truss of tomatoes. Once cooked, filter, add salt or pepper if needed and keep aside. Wilt the celery and the roughly cut onions in a saucepan with butter and oil. Then add the broth, the peeled tomatoes and finally the chards that you’d previously roughly cut and boiled.
Once cooked, put the “acqua cotta” and the stale bread in terracotta containers. Sprinkle with some Pecorino Toscano PDO and cook au gratin at 180°C.
Cook a poached egg in acidulated water at 90° for 3 minutes and sprinkle with some Pecorino Toscano PDO again and serve.