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Acquacotta - Cooked Water
4 ounces of pancetta
1 large onion
1 dried chili pepper
2/3 cup of olive oil (about)
Seasonal vegetables (Swiss chard, cabbage, spinach, peas, fava, borlotti
beans, carrots, potatoes, zucchini)
2-3 cloves of garlic
Slices of bread
Chop the pancetta very finely, dice all the vegetables, crush the
garlic. Put the pork fat, olive oil, onion, garlic and chili pepper
in a large pot and cook over a medium flame till the onions are
cooked. Then add all the vegetables and about a quart of water.
Bring to boil and then simmer till vegetables are cooked (approx.
45 minutes).
Variation: Once the soup is nearly cooked, crack and scramble an
egg over it and allow the egg to cook.
To serve, place 2-3 day old bread in bottom of your soup bowls and
ladle the soup over them. You can also add a splash of olive oil
and chili pepper flakes to taste.
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Tuscan 10