Author: Savory Tv
Website: http://www.savory.tv/2009/09/28/acquacotta-recipe/
Buttero, painting by Giovanni Fattori, public domain image
Acquacotta or Acqua Cotta in Italian literally translates to “cooked water”. From Italy, it is a soup with origins from the rural area of southwestern Tuscany and morthern Lazio known as Maremma. It began as a peasant soup for cattle and sheep herders known as “buttero”, who threw whichever fresh seasonal vegetables they had into hot water. As such, this one pot meal has many variations, many of which include a poached egg and a side of crusty rustic bread.
Our version of Acquacotta today comes to us via our friends at Great Chefs, and is demonstrated by chef Jody Adams. Jody won a James Beard “Best Chef” award in 1997, and previously was named one of Food & Wine’s “Best New Chefs” in 1993. Currently, Jody’s delicious edibles are being consumed by the lucky patrons of Rialto restaurant in Cambridge, MA.
Chef Jody’s comforting Acquacotta consists of a porcini mushroom Marsala broth served over polenta and…
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