Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
A fantastic winter warmer, this acquacotta recipe is a humble vegetable soup hailing from Tuscany, given added depth thanks to the addition of dried porcini mushrooms. It can easily be made vegan by omitting the pecorino and egg used to finish the dish.
Begin by rehydrating the dried mushrooms in 200ml boiling water. Leave for 10 minutes or until the mushrooms are soft, then drain (reserving the stock) and roughly chop
2
Add a good glug of olive oil to to a large heavy-bottomed pan and set over a medium heat. Sweat the onion, garlic, carrot and celery until soft but not coloured
3
Add the tomatoes and chopped porcini mushrooms and stir for a minute or so
4
Add the cavolo nero (or cabbage) and top up with water. Season with salt and pepper, bring up to the boil then leave to simmer for 35 minutes
5
Taste and season with salt, pepper and fresh lemon juice
6
Gently crack 4 eggs into the broth, season the yolks and place a lid on for 5 minutes or until the eggs are cooked but still with soft yolks
7
In the meantime, toast your bread and divide between 4 bowls. Generously grate pecorino over each piece of toast and carefully ladle the soup over, ensuring you don’t break the egg yolks. Serve immediately