LE STOPPIE AND ACQUACOTTA

Acquacotta is not just a recipe, it is a story that speaks of farmers, charcoal burners, shepherds and woodcutters from the Maremma. A make-do dish that was enriched with what one had and what the season offered, perfect to be enjoyed even in summer with a glass of Vermentino Le Stoppie. Read the recipe!

• In a saucepan with high sides, heat the oil and cook the onions finely sliced over low heat until they start to release the vegetable water.
• At this point add the celery to which you have removed the hardest filaments on the surface and part of the leaves of the celery itself.
• Let the vegetables simmer on low heat until almost cooked.
• Then add the tomatoes (cut into small pieces if fresh) and the chillies and continue cooking over low heat.
• Wet the preparation with vegetable broth or water when necessary, the consistency must always be rather brothy. Continue cooking for at least half an hour checking that the celery does not pulp.
• When the vegetables have reached the right degree of cooking, quickly beat the eggs in a bowl and drizzle into the soup, stirring constantly.
• Let the soup rest for a few minutes.
• Take the cocottine and line the bottom of the same with slices of toasted bread, then flavour with a generous spoonful of grated cheese and pour over the very hot soup.

INGREDIENTS:
4 Onions
½ a celery
500 gr San Marzano tomatoes / tinned tomatoes
1 Spicy red chili pepper
2 litres vegetable broth
4 eggs 4 tablespoons extra virgin olive oil (EVO)
1 sprig of basil
Salt to taste
8 slices Tuscan bread
100 gr Roman pecorino