Maremma-Style Cooked Water Soup with Bread and Poached Egg

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Acqua Cotta Maremmana is a humble, soul-warming peasant soup from the coastal Tuscan region of Maremma, where 'cooked water' refers to the rich tomato-and-vegetable broth that softens thick slices of stale country bread. Topped with a softly poached egg and a generous grating of aged pecorino, it is a one-bowl meal that proves the most rustic ingredients can produce extraordinary depth of flavor.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 5 gFiber
• 8 gSugar
• 18 gProtein
• 720 mgSodium
• 580 mgPotassium
• 220 mgCalcium
• 4 mgIron
• 32 mgVitamin C
• 185 mcgVitamin A

Ingredients

For the vegetable broth

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 stalks celery, finely diced
• 1 small carrot, finely diced
• 3 cloves garlic, thinly sliced
• 1 red bell pepper, cored and diced
• 1 small hot chili pepper, seeded and minced (optional)
• 2 tablespoons tomato paste
• 4 ripe Roma tomatoes, peeled and crushed (about 1 1/2 cups)
• 6 cups (1.4 L) hot water or light chicken broth
• 1 bay leaf
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

For assembling the soup

• 4 thick slices (about 1 inch/2.5 cm) day-old rustic country bread
• 1 large egg per serving (4 total)
• 1 tablespoon red wine vinegar (for poaching)
• 1/2 cup (50 g) aged Pecorino Toscano, finely grated
• 1/4 cup fresh flat-leaf parsley, chopped
• Extra-virgin olive oil, for drizzling

Directions

1. Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion, celery, and carrot and cook gently, stirring often, until softened and lightly golden, about 8 minutes.
2. Stir in the garlic, bell pepper, and chili (if using) and cook for another 3 minutes until the pepper begins to soften. Add the tomato paste and cook, stirring constantly, for 1 minute to deepen its flavor.
3. Add the crushed tomatoes, hot water or broth, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes, allowing the broth to thicken slightly and the flavors to meld.
4. Toast the bread slices briefly in a dry skillet or under the broiler until lightly crisp on both sides. Place one slice in the bottom of each of 4 warmed shallow bowls and set aside.
5. Bring a separate small pot of lightly salted water to a bare simmer and add the red wine vinegar. Crack each egg into a small cup, then slide gently into the simmering water. Poach for about 3 minutes, until the whites are set but the yolks remain runny. Lift out with a slotted spoon and drain on paper towels.
6. Taste the broth and adjust the seasoning. Ladle the hot soup over the bread in each bowl, making sure to include plenty of vegetables.
7. Top each bowl with a poached egg, a generous shower of grated pecorino, a sprinkle of parsley, and a final drizzle of good olive oil. Serve immediately while piping hot.

Cook’s Notes

• Day-old, country-style sourdough or unsalted Tuscan bread is essential; it absorbs the broth without turning to mush.
• For the silkiest poached eggs, use the freshest eggs possible and create a gentle vortex in the water before sliding them in.
• Aged Pecorino Toscano is most traditional, but a well-aged Pecorino Romano will add a sharper, saltier kick.
• Maremma cooks often add a handful of wild greens such as borage or chicory when in season; stir them into the broth during the last 5 minutes of simmering.
• Finish each bowl with a final drizzle of grassy, peppery extra-virgin olive oil to add brightness and a touch of richness.

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