Acqua Calda

On my first work trip in Orbetello back in October, I ate my body weight in fresh fish and roasted chestnuts. There was one day when it was rainy and chilly, and I was searching for some warm veggie soup. I saw "acqua calda" on a menu..."hot water??" I said, "Ok I guess I'll try it." I, of course, ended up eating it again every day for the rest of the trip because it was so delicious. A soup as simple as dropping an egg into hot, seasoned vegetables and...acqua calda! Serves 4.

What You’ll Need:

  • 2 zucchine

  • 2 carrots

  • 3 handfuls of spinach

  • 2 stalks celery

  • 1/2 yellow onion

  • 1 ripe, plump heirloom tomato

  • tarragon and thyme

  • salt

  • pepper

  • olive oil

  • splash of red wine (optional)

  • 4-6 eggs (depending who’s hungry!)

Preparation:

Dice the zucchine, carrot, onion, celery and tomatoes. In a large pot on low heat, sauté the carrot, celery and onion until the onion is translucent. Raise the heat and add the wine and herbs. Let the wine reduce by half and add the tomatoes and zucchine. Reduce the heat back to low. Mix in salt and pepper. Fill half the pot with water, cover, and let simmer for 15-20 minutes. Wash and chop the spinach and stir it into the pot and cook for another 10-15 minutes. Serve into bowls, and while scorching hot, crack an egg and carefully stir from underneath to submerge it in the hot soup. Buon appetito!

Alyssa D'AdamoComment