Water cooked at the maremmana

Water cooked at the maremmana, that is the art of making a delicious soup cooking – literally – 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. A recipe that makes recycling a real art, and that fits in the vein of the soups are traditionally a poor little’ throughout Italy. 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 scansanese known as the keeper of the traditional cuisine of the place. 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 that there are slight variations in the Maremma and, that other substantial are scattered throughout the region, 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 he needs time because all the flavors to bind to each other in a harmonious concert.

Ingredients for 4 people:

  • 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, just enough
  • extra virgin olive oil, just enough
  • Sage, fresh thyme
  • 4 eggs
  • vegetable broth, just enough
  • stale Tuscan bread, just enough

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, the thymus and also brown. Combine the tomatoes and add plenty of vegetable broth. Add salt and simmer, covered for an hour and a half. Season with salt and pepper.

I recommend you prepare the soup the day before, so that it has the insaporirsi time duty. The following day, heat the soup and, when it is hot, pour into 4 eggs, by spacing apart. Cover and cook for 1 minute: eggs should have an egg white hard but a soft yolk and liquid when broken.

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!

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