2 onions - 2 ripe tomatoes - 2 leafy celery sticks - 2 Basil leaf - Salt and pepper
1/2 liters water - 2 egg - 2 piece toasted bread - Grated pecorino cheese - 3 tbls. Olive Oil
This recipe originated as a traditional farmer's dish of the Maremma shepherds and coal merchants therefore known as a poor man's plate. Today it is rather difficult to find the authentic recipe of "acqua cotta" (literally meaning cooked water) because of the added ingredients that have been included throughout the years like mushrooms and bacon to give it more flavor.
Cook the finely cut onion in a pan with the olive oil until they are tender.. Add the tomatoes, celery (chopped finely) basil leaf, salt and pepper. Cook all ingredients for about half an hour and pour on water. Cook another 30 minutes add the egg without breaking the yolk and cook for another 3 minutes. Place the toasted bread in a small earthenware soup bowl, sprinkle it with the grated pecorino cheese and pour the hot soup mixture over it all.
A real authentic flavored country style soup to be accompanied by a robust red wine like a Morellino di Scansano.