 Serves
Four
Ingredients:
- Celery
- Onions
- Leek
- Spinach
- Eggs
- Bread
- Parmesan
cheese
- Peeled
tomatoes
- Red
wine
- Extra
virgin olive
oil
- Water
- Salt
Preparation:
In a
big pot put in
some celery
cut in small
pieces as well
as lots of
onions and a
leek, garlic
and then fry
with extra
virgin olive
oil. Then,
add a glass of
red wine, let
it evaporate
and add some
peeled
tomatoes.
Cook for a few
minutes and
then add 2
glasses of
water. Let it
boil for about
10 minutes.
Meanwhile,
clean and wash
some fresh
spinach. Add
then to the
soup with 2
glasses of
water, cover
and cook for
about 20
minutes. In
the meantime,
beat 4 eggs
and add them
then to the
pot, stirring
well the
ingredients.
Cook for
another 5 to 7
minutes.
Meanwhile,
toast some
slices of
Italian
bread. Then
put the
toasted bread
on some bowls,
cover then
with the
“acqua cotta”
soup and then
add some grated
parmesan
cheese. Serve
hot.
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