Water cooked at the maremmana

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!

COOKED TO WATER MAREMMANA

Portions: 4 Preparation: 20 minutes cooking: 2 ore 2 ore

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

6 stalks celery
2 large carrots not
4 medium-sized white onions
2 fresh green onions when in season (Optional)
700 grams of peeled tomatoes
salt and pepper, to taste
extra virgin olive oil, to taste
Sage, fresh thyme
4 eggs
vegetable broth, to taste
stale Tuscan bread, to taste

Procedure

Clean celery, carrot and onion. Cut the celery and onion into slices not too thin, and carrot slices. Cover the bottom of a large saucepan and its upper edges with a thread of extra virgin olive oil, then brown the celery and onion until they are slightly wilted.

Add the slices of carrot, Sage, thyme and browning too. Combine the tomatoes and add plenty of vegetable broth. Season with salt and cook over low heat and covered for about an hour and a half. Season with salt and pepper.

I advise you to prepare the Maremma cooked water the day before, so that it has the insaporirsi time duty. The following day, heat the soup and, when it is hot, pour 4 eggs inside, distancing them from each other. Cover and cook for 1 minute: eggs should have an egg white hard but a soft yolk and liquid when broken. Enjoy the hot Maremma cooked water, drizzled with extra virgin olive oil and freshly ground black pepper. Bon appétit!

Put on the bottom of each plate one or two slices of stale Tuscan bread, pour over the soup and add a portion egg. The bread, in contact with the hot soup, It will soak the broth and soup becomes thick. Add a portion of egg, drizzle with olive oil and sprinkle with freshly ground black pepper. Bon appétit!