Esta es una exhibición prevé de cómo se va ver la receta de 'Acquacotta from Maremma copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati' imprimido.

• Click here to print
• o regresate de nuevo a Acquacotta from Maremma copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati.

Receta Acquacotta from Maremma copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

by maria liberati

Ingredientes

4 Tablespoons olive oil 4 stalks celery, finely chopped 1 onion, finely chopped 1 pound spinach, torn into big pieces, with thick stems discarded 1 10 oz. can tomatoes, seeds squeezed out

6 cups water 8 eggs (two for thickening, six for poaching) 2 Tablespoons Parmesan cheese, grated 6 thick slices of coarse, dense, grilled bread

Direcciones

1. Heat the oil in a casserole dish large enough to accommodate poaching the eggs later on. Sauté the celery, onion, over low heat until the onion is clear. Stir in the spinach until it wilts.
2. Stir in the tomatoes and let them cook over low heat for 30 minutes, stirring occasionally.
3. Pour in six cups of water and bring to a boil.
4. Reduce heat and let simmer for about an hour.
5. When ready to serve, beat two eggs and the Parmesan cheese together, then stir into the soup. Return soup to a boil over medium heat.
6. Break each of the remaining six eggs into the soup on spots where the soup is bubbling. Simmer gently for 3 minutes or until eggs are poached.
7. Serve each egg on a piece of the grilled bread with soup ladled on top.

© 2024 CookEatShare