Recipes from our Chef Giovannella
Acquacotta Toscana

Società agricola La Sovana Snc
Recipes

ACQUACOTTA TOSCANA
for 3/4 portions

1 pot vegetable broth
2 medium onions
3/4 fresh san marzano tomatoes
Pecorino cheese
Hot pepper, salt
Extravirgin Olive Oil
Toasted bread

To finish the dish:

1 egg per person
Pecorino Cheese
Extravergin Olive Oil


Prepare a pot of vegetable broth in advance.

Cut onions on tiny slices, put them in a pot with plenty of extra virgin olive oil and hot pepper (according to your tastes)

Cook onions for about 10/15 minutes till they are quite transparent.
In the meantime cut tomatoes in cubes and put on the pot.
Add the vegetable broth and simmer it for about 30 minutes, till onions are completely cooked.
Toast some bread better if a rustic style loaf; 2 half slices per person should be ok.
Put the bread in each dish, add a spoon of grated Pecorino cheese.
Once ready pour soup on the bread and cheese.

To complete the dish:
add a fresh egg per dish and cover it for about 4/5 minutes to let the egg cook.

Now add again pecorino cheese and extra virgin olive oil and it is ready to taste with an amazing bottle of our Primaio!

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Acquacotta Toscana
Recipes
ACQUACOTTA TOSCANA
for 3/4 portions

1 pot vegetable broth
2 medium onions
3/4 fresh san marzano tomatoes
Pecorino cheese
Hot pepper, salt
Extravirgin Olive Oil
Toasted bread

To finish the dish:

1 egg per person
Pecorino ... ➔
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