Acquacotta is one of the most ancient typical recipes in Maremma, a poor dish that was the result of the bright mind of old housewives who would create a very rich dish with the ingredients they could find in the kitchen garden and thanks to the courtyard animals. Today people add one egg yolk per person yet in the past, people would often make do with 2 eggs er 4 people.

Ingredients for 4 people

3 carrots
3 celery sticks
1 onion
500 gr fresh freschi (or 100 gr dried porcini)
2 garlic cloves
1 chilli pepper
1 tablespoon chopped parsley
1 lt of water
4 egg yolks
8 slices of toasted bread and garlic
extra virgin olive oil
salt and pepper to taste


Dice the carrots, the celery and cut the onion and boil them in hot salted water adding the chili pepper per around 30 minutes (some people brown them before, in order to add flavour to the recipe). Meanwhile, cut the mushrooms into thin slices, chop the garlic and quickly sauté them with the extra virgin olive oil. 3 minutes will be enough. Add salt, pepper and the chopped parsley. Now add the mushrooms to the vegetable stock, add salt if necessary and serve in soup dishes with an egg yolk and the toasted bread.
Decorate the dish with some chopped parsley and a drop of oil or perhaps you can add some pecorino cheese.

Matching wines 

Acquacotta can be matched with the medium-bodied red wines that are typical of this territory. Here you can find  our recommendations.


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