Maremma is like the wild west of Tuscany, with traditions that speaks of peasants, charcoal burners, shepherds and log splitters. As Antonella Manuli of La Maliosa shared at our March 28th VeroTalk, her wines recall the tradition of Maremma where her farm is based since they are made from local native varietals, like Procanico, made naturally, organic, unfiltered, no sulfites, no yeast added and with skin contact, which helps to preserve wines.

A dish with a long history in Maremma which follows the tradition of La Maliosa’s wines, is Acqua Cotta, a Tuscan Soup which literally means ‘cooked water’. Almost a stew by American standards, this dish evolved in this poor and rural area of Italy as a daily dish created by using things farmers almost always had on hand: onions, celery, tomatoes, and eggs. This is because it was easy to make, cheap to produce, and very filling after a hard day’s work outside.

As both this dish and Antonella’s wines are made following Maremma’s traditions, it is not surprising that Acqua Cotta pairs well with La Maliosa’s Saturnia Bianco, a skin contact orange wine made from procanico and trebbiano native grapes.

It goes without saying that for an extra boost of flavor La Maliosa’s Organic Extra Virgin Olive Oil is a must-have to drizzle on top of this soup.

Tuscan Soup - Acqua Cotta

Preparation:
1. Thinly slice in half-moons the yellow onion. Chop thinly the celery stalks, leaves and all. Sauté together with a drop of olive oil in a deep skillet.

2. Once the onion and celery are tender, add the tomatoes, and gently break them up as you stir all together. Add the vegetable broth, season with salt and pepper, and bring to a low simmer. Cover and let it simmer for around 30-40 minutes.

3. Once thickened, uncover and crack the whole eggs to the skillet, keeping a large distance between them. Leave them as they fall, do not mix them in or break them up. Add a little salt and pepper to the eggs and cover again for 4-5 minutes.

4. Once the eggs have solidified and are cooked, place the toasted bread at the bottom of the serving bowls, and sprinkle half of Parmesan over it. Gently ladle some soup and one egg over the bread, filling the bowl.

5. Garnish with a few fresh basil leaves and the remaining grated Parmesan. Drizzle with La Maliosa’s Extra Virgin Olive Oil for a finishing touch.

Cooking Time: 50-60 minutes
Portions: 2 heaping bowls

Ingredients:
1 Yellow Onion
2 Celery Stalks
14 oz whole canned tomatoes OR 3 fresh, soft, tomatoes, peeled and de-seeded
1-quart vegetable broth
2 eggs
2 pieces of toast
Salt and Pepper

To Garnish:
Fresh Basil leaves
La Maliosa - Extra Virgin Olive Oil
Grated Parmigiano Reggiano

Let us know in the comments below how your Acqua Cotta came out, and how well you thought it paired with La Maliosa’s Saturnia Bianca and Extra Virgin Olive Oil! Pick up some of La Maliosa’s wine and olive oils in our shop, and we will ship it directly to your home!