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Receta Acquacotta from Maremma copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
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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
- 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.
- Stir in the tomatoes and let them cook over low heat for 30 minutes, stirring occasionally.
- Pour in six cups of water and bring to a boil.
- Reduce heat and let simmer for about an hour.
- 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.
- 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.
- Serve each egg on a piece of the grilled bread with soup ladled on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 432g | |
| Recipe makes 6 servings | |
| Calories 199 | |
| Calories from Fat 139 | 70% |
| Total Fat 15.62g | 20% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 250mg | 83% |
| Sodium 225mg | 9% |
| Potassium 530mg | 15% |
| Total Carbs 6.01g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.58g | 2% |
| Protein 10.17g | 16% |
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