Buon appetito!
Acquacotta with porcini mushrooms
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 1 Cube Elvea
- 2 stalks celery
- 2 carrots
- 1 horse riding
- 2 deciliters water
- 75 grams dried porcini mushrooms
- 3 cloves garlic
- 4 tablespoons olive oil
- 1 dl chicken broth
- 1 bay leaf
- pepper
- salt
- 4 eggs
- 1 splash of vinegar
- 3 thick slices of toasted, thick whole wheat bread
- 1 handful fresh parsley
- 50 grams of parmesan cheese
Preparation
-
1
Clean the vegetables and the onion and cut everything into small pieces. Mince the garlic.
-
2
Pour the water over the dried mushrooms and let soak for 30 minutes.
-
3
Sauté the vegetables in a little olive oil and stew them until translucent.
-
4
Cut the mushrooms and add them with the water to the vegetables. Add the broth, tomatoes, and bay leaf, and season with salt and pepper. Cook covered. Taste to see if it's seasoned enough.
-
5
Poach the eggs in water with a splash of vinegar and salt before serving.
-
6
Crumble the bread and stir it into the soup. Garnish with chopped parsley and serve with an egg and Parmesan cheese.
Enjoy your meal!
