Acquacotta (onion soup, maremma style)

Yield: 1 Servings

Measure Ingredient
\N \N Olive Oil
\N \N Tomatoes; Canned, With Liquid
\N \N Garlic; Clove, Raw, Smashed
\N \N Onions; Red, Thinly sliced
\N \N Fresh mint; thyme or other herbs
\N \N Bread; Stale

Heat the olive oil in a pan, add garlic and onions and saute over medium heat until translucent. Take out the garlic and add the tomatoes, salt, pepper and herbs of choice. Cook over high heat until the mixture is hot and all the flavors have combined.

Cover with cold water -- 3 times the amount of the other ingredients -- then reduce the heat to low. Cook partially covered at least one hour -- the longer the better.

At the last minute, soak the chunks of bread in the soup and serve hot.

Posted to recipelu-digest Volume 01 Number 480 by Jan Crow <jccrow@...> on Jan 08, 1998

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