Water cooked at the maremmana, or the art of preparing a delicious soup cooking water with a little’ of odors and garden vegetables: carrots, celery, onions and tomatoes. A little’ of bread, Obviously stale, an egg and you're done. The water cooked to maremmana is a typical recipe TOSCAN KITCHEN which makes recycling a real art, and that fits in the vein of the soups are traditionally a poor little’ throughout Italy. As the Pappa al pomodoro or the BEAN SOUP AND BLACK CABBAGE. The recipe that I present was given to me by a dear friend of Scansano, that is maremmana up in the spinal. She was given by a lady Scansano known to be the custodian of the local cuisine.
I ate recently the water cooked in Manciano, in a restaurant which I recommend (Da Paolino), and it was identical to this recipe except the addition of a few leaves of chard. They explained to me that there are small variations of this recipe throughout the Maremma and also throughout Tuscany. But this is the basic recipe. And I assure you it is amazing: the soup is slightly sour, the bread makes it dense and complete, the yellow fondant gives her an exceptional softness in the mouth.
I recommend, in fact you could say obligation, to prepare it the day before because the water cooked the Maremma needs time. In this way all the flavors will bind to each other in a harmonious concert. Find lots on site SOUPS AND RECIPES, perfect for winter dinners, when it's cold and a hot dish comforts the heart. Have a good day!