Acquacotta Toscano

Ingredients

• 4eggs — poached on top
• 300 gday-old bread — toasted
• 500 gwild greens — washed
• 4ripe tomatoes — grated
• 1onion — sliced
• 3 clovesgarlic — sliced
• 6 tbspextra virgin olive oil
• 1.2 Lwater
• 40 gPecorino Toscano — grated
• to tastecoarse sea salt

Method

1. Begin by preparing the soffritto. In a large, heavy-bottomed pot, heat 6 tablespoons of extra virgin olive oil over medium heat. Finely chop 1 onion and 3 cloves of garlic, then add them to the pot. Stir occasionally, allowing the onion and garlic to soften and become translucent, but take care not to let them brown, as this would alter the flavor of the dish.
2. While the soffritto is cooking, prepare the vegetables. Chop 4 ripe tomatoes into small pieces and set them aside. Clean and roughly chop 500 g of wild greens, ensuring any tough stems are removed. Once the onion and garlic are ready, add the tomatoes to the pot and stir well.
3. Cook the tomatoes until they start to break down and release their juices, creating a fragrant base. This should take a few minutes. Then, add the chopped wild greens to the pot. Stir to combine, allowing the greens to wilt slightly in the heat.
4. Pour in 1.2 liters of water, stirring to mix everything together. Bring the mixture to a gentle simmer over medium heat. Let it cook until the greens are tender and the flavors have melded, which should result in a clear, flavorful broth. This will take some time, so be patient and let the ingredients work their magic.
5. While the soup is simmering, prepare the bread. Cut 300 g of day-old bread into thick slices. Once the greens are tender, add the bread to the pot. Stir gently to ensure the bread is fully submerged and begins to absorb the broth, becoming soft and silky.
6. Crack 4 eggs into the simmering soup, spacing them evenly apart. Allow the eggs to poach in the broth until the whites are set but the yolks remain runny, which will enrich the soup. This should take a few minutes, and you'll know they're ready when the whites are opaque and firm.
7. Taste the soup and adjust the seasoning with coarse sea salt as needed. Before serving, grate 40 g of Pecorino Toscano over the top of the soup, allowing it to melt slightly into the broth. Finish with a generous drizzle of extra virgin olive oil for added richness and flavor. Serve hot, ensuring each bowl has an egg and a good mix of greens and bread.