Ricette
Maremma’s acqua cotta
Ingredients
For the broth
- 1 celery stalk
- 1 carrot
- 1 onion
- 200 g of cherry tomatoes
- Salt to taste
For the acqua cotta
- Broth to taste
- 1 celery stalk
- 500 g of red onion
- 100 g of peeled tomatoes
- 5 eggs
- 1 chard
- Pecorino Toscano PDO to taste
- Stale bread to taste
- Salt to taste
- Tuscan EVO oil to taste
- Vinegar to taste
Proceeding
Prepare the broth by boiling celery, carrots, onions, and cherry tomatoes in water. Once cooked, filter, add salt and pepper to taste, and keep aside. Wilt the celery and the roughly cut red onions in a saucepan with EVO oil. Then, add the broth, the peeled tomatoes, and the chard that you’d previously roughly cut and boiled.
Once cooked, put the “acqua cotta” and the stale bread in terracotta pans. Sprinkle with some grated Pecorino Toscano PDO, and cook au gratin at 180° C.
Cook a poached egg in acidulated water for about 3 minutes, put it over the “acqua cotta”, and serve.