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thinly sliced toasted Italian bread
5 eggs, beaten in a bowl
1 1/2 cups - olive oil
a six inch stick celery, a small carrot, and three small onions, minced together
A small crumbled hot pepper
2 pounds beet greens or spinach, stemmed, washed and coarsely chopped
1 pound peeled, chopped ripe tomatoes (canned will do in a pinch)
up to a pound of vegetables such as peas, beans, bell peppers, artichoke hearts, or whatever else is in season that you might fancy (optional)
1 1/2 quarts boiling water
salt to taste
How to Make Acquacotta
Set a heavy bottomed pan on the fire.
When it's hot, add the oil and the onion mixture; season the mixture with salt and the chili pepper.
When the onions have turned translucent, add the greens.
Cover and cook over a low heat till the greens have wilted.
Then add the tomatoes and the other vegetables, if you're including them.
Simmer for about twenty minutes, then add boiling water.
Check the seasoning and simmer for another twenty minutes.
Meanwhile, mix the eggs and cheese together, adding salt if necessary.
Line the bottoms of your soup bowls with thinly sliced toasted bread and spoon the beaten egg mixture over the bread.
Bring the soup to the table, stir it well, and ladle.
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