Acquacotta Maremmana (Wild Greens and Egg Soup)

La storia di questo piatto

Acquacotta is the humble soup of the Tuscan Maremma, long tied to the butteri, the cowherds who worked the open plains and ate what the land and a stale loaf could give. It is poverty turned into tenderness: wild greens, stale bread and eggs, made to nourish both body and soul.

Ingredienti

• 550 g Mixed wild greens (chicory, borage, thistle)
• 1 medium White onion
• 1 stalk Celery stalk
• 1 pieces Small carrot
• 3 cloves Garlic
• 300 g Canned peeled tomatoes
• 1 liter Water
• 200 g Stale Tuscan bread (unsalted)
• 4 pieces Eggs
• 2 tablespoons Extra virgin olive oil (for sauté)
• 2 tablespoons Extra virgin olive oil (raw finish)
• q.b. to taste Salt
• q.b. to taste Black pepper
• 1 pinch Dried red chili (optional)

Preparazione

1. Rinse the wild greens and drain well. Break them by hand into 2–3 inch pieces; if using chicory, discard the darkest, most bitter part of the stems. Finely mince the onion, celery, and carrot. Set aside 2 minced garlic cloves and 1 whole clove for rubbing on bread.
2. In a large pot, add 2 tablespoons oil (for the sauté), the onion, celery, and carrot, and cook over gentle heat for 5 minutes, stirring often and starting with cold oil. Add the 2 minced garlic cloves and cook another 2–3 minutes: the soffritto should wilt and turn soft and translucent, never brown or burn, or it will become bitter.
3. Add the wild greens and stir for 3–5 minutes over medium heat until they wilt and darken, releasing their perfume into the soffritto.
4. Crush the canned tomatoes with a fork, add them to the greens, and let them infuse for 5 minutes. Pour in about 1 liter of water, bring to a boil, and simmer gently, uncovered, for 20–25 minutes until the greens are very tender.
5. Taste and adjust salt and pepper gradually. If desired, add a pinch of dried red chili and stir well.
6. Meanwhile, slice the bread into thick pieces, about 50 g per serving, and toast in the oven, under the broiler, or in a skillet until golden and crisp. Rub each slice with the reserved whole garlic clove. Warm the 4 bowls (with hot water or in a warm oven) to retain heat.
7. For the eggs, use a ladle to transfer some simmering broth into a wide, shallow saucepan, keeping the main soup over very low heat. When the broth gently simmers, crack each egg into a small cup and slide it in gently, spacing them well apart. Poach for 3–4 minutes: the whites should turn opaque white and the yolks stay soft. Do not stir, to keep the eggs intact. Remove each egg with a slotted spoon and place on a warm plate.
8. Place the toasted bread on the bottom of the 4 warm bowls. Pour the hot broth with greens over the bread and let rest 1–2 minutes to allow the bread to soak up the liquid. Gently place one poached egg on each bowl, taking care not to break it.
9. Drizzle each bowl with a thread of raw extra virgin olive oil (finishing touch, about ½ tablespoon) and a grind of pepper. Serve immediately while steaming hot.