The Cook Book

Acquacotta

aquacotta
Hiya! Today we will discuss about Acquacotta

Ingredients

Ingredients
3 tbsp olive oil
3 celery sticks, chopped
2 small carrots, chopped
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tsp thyme leaves, plus extra to serve
50g dried porcini mushrooms
225g plum tomatoes, deseeded and chopped
850ml chicken stock
2 tbsp chopped parsley
3 slices good crusty bread, toasted and torn into chunks
6 eggs

Direction

Heat the olive oil in a large saucepan and gently fry the celery, carrots, onion, garlic and thyme for 10-15 mins until softened. Meanwhile, cover the porcini with hot water and soak for 15 mins until softened and swollen. Drain the mushrooms, reserving the soaking liquid, and roughly chop. Add to the softened vegetables along with the soaking liquid and cook for another 5 mins. Stir in the tomatoes and cook for 10 mins until they begin to break down, then pour in the stock and bring to a gentle simmer. Poach the 6 eggs in a separate large saucepan of simmering water for 3-4 mins until set, then remove with a slotted spoon. Add the parsley and a little seasoning to the soup, and mix in the torn-up toasted bread. Divide the soup between 6 bowls and place an egg on top of each. Serve scattered with extra thyme.

Acquacotta

Most Popular

Latest Recipes

breakfast banana split

Breakfast banana split

Peel the bananas and split them down the centre. Place in 2 bowls, cut-sides facing upwards. Spread the nut butter over the banana halves, place the scoops of frozen yogurt on top, add the berries and scatter over the granola.

Cheesy skillet hash brown 50d781d

Cheesy skillet hash brown & eggs

Heat the oven to 200C/180C fan/gas 6. Tip the grated potato into a clean tea towel and wring out any excess water. Transfer to a bowl and mix in the beaten egg, flour, cheese and half the spring onions. Season with plenty of salt and a grinding of black pepper.

Brush a 20cm ovenproof skillet or frying pan with the oil and set over a medium heat. Once hot, press the hash brown mixture into the pan using the back of a spoon, making a well in the middle. Fry for 6-8 mins until golden.

Transfer the hash brown to the oven and bake for 10 mins. For the toppings, break the egg into the gap and sprinkle the cheese over the hash brown. Bake for 8-10 mins until the potato is crisp and the egg white is set and the yolk runny (or cooked the way you prefer). Sprinkle over the remaining spring onions and the chilli flakes, if using.

thai chicken

Thai chicken salad

To make the dressing, mix together all the ingredients and stir to dissolve the sugar. In a large bowl, mix all the salad ingredients except the nuts. Toss with the dressing and season with black pepper. Scatter with the nuts to serve.