Pat Dwigans fwds07a 1/2 c Olive oil
3 ea Onions, sliced
1/2 lb Sweet red or green peppers
1 1/2 lb Tomatoes, peeled & chopped
1 c Diced celery
1 x Salt & pepper
9 c Boiling water
4 x Eggs
3/4 c Grated parmesan cheese
12 x Slices bread, toasted
“The literal translation of acquacotta is “cooked water”. This Tuscan soup is Internationally famous” Heat the oil in a large heavy pan and saute the onions until soft and transparent. Remove the seeds and cores from the peppers and cut the flesh into strips. Add them to the pan together with the celery and tomatoes, season to taste with salt and cook over a brisk heat for 30 minutes. Pour in the boiling water, check seasoning and boil for 5 minutes. Beat the eggs until smooth with a pinch of salt and stir in the grated cheese. Pour the soup into a heated tureen and quickly stir in the egg mixture **. Ladle into soup bowls over slices of toast. ** – Stirring the egg mixture directly into the boiling soup is a good alternative if you are concerned about the eggs. Make sure you pour the eggs in slowly while stirring so that they don’t form a clump. —–