Tuscan Comfort, Chef Jody Adam?s Acquacotta Recipe

Buttero, painting by Giovanni Fattori, public domain image

Acquacotta or Acqua Cotta in Italian literally translates to “cooked water”.  From Italy, it is a soup with origins from the rural area of southwestern Tuscany and morthern Lazio known as Maremma. It began as a peasant soup for cattle and sheep herders known as “buttero”, who threw whichever fresh seasonal vegetables they had into hot water.  As such, this one pot meal has many variations, many of which include a poached egg and a side of crusty rustic bread.

Our version of Acquacotta today comes to us via our friends at Great Chefs, and is demonstrated by chef Jody Adams.  Jody won a James Beard “Best Chef” award in 1997, and previously was named one of Food & Wine’s “Best New Chefs” in 1993.  Currently, Jody’s delicious edibles are being consumed by the lucky patrons of Rialto restaurant in Cambridge, MA.

Chef Jody’s comforting Acquacotta consists of a porcini mushroom Marsala broth served over polenta and Pecorino Romano cheese, and topped with a poached egg and truffle oil.  If you love this dish as much as we did, please consider purchasing Chef Jody’s cooking videos on DVD at Great Chefs.

Read on for the recipe

Recipe Via Chef Jody Adams, used with permission via Great Chefs

Acquacotta Tuscan Porcini Polenta Soup

Serves 4

Porcini Broth

2 tablespoons dried porcini mushrooms

3-1/2 cups chicken stock

1/2 cup dry Marsala wine

Salt and freshly ground black pepper to taste

Polenta

3 cups water

1/2 cup polenta (coarsely ground corn meal)

2 tablespoons grated Pecorino Romano cheese

Salt and freshly ground black pepper to taste

Poached Eggs

1 tablespoon vinegar

Pinch of salt

4 extra-large eggs

Topping

Four 1-ounce slices Taleggio or Teleme cheese

Truffle oil or extra-virgin olive oil

To make the broth: Soak the porcini mushrooms in warm water to cover for 1 hour. Strain the liquid through a fine-meshed sieve and reserve; chop the mushrooms. Combine the mushroom water, chicken stock, and Marsala in a medium saucepan. Add the mushrooms to the pan and bring the broth to a boil over medium-high heat. Reduce heat and simmer for 45 minutes. Season with salt and pepper. Set aside.

To make the polenta: Bring 1-1/2 cups of the water to a boil in a medium saucepan. Add the polenta to the remaining cold water. Slowly whisk the polenta mixture into the boiling water, lower heat, and continue to cook for 20 minutes, stirring frequently. Stir in the cheese and season with salt and pepper.

To make the poached eggs: Fill an 8-inch saute pan or skillet with water. Bring the water to a boil over high heat, then reduce to a simmer. Add the vinegar and salt. Crack the eggs, one at a time, into a saucer and slide them into the simmering water. Poach for 3 to 4 minutes. Remove the cooked eggs gently from the pot with a slotted spoon. Transfer the eggs to a bowl of ice water and set aside until needed.

To serve: Preheat the oven to 350 F. Put 4 heatproof shallow soup bowls on a baking sheet. Spoon 1/2 cup polenta into each of the bowls. Press 1 slice of cheese into each serving of polenta. Bake in the preheated oven until the cheese begins to melt into the polenta, about 4 minutes. Meanwhile, reheat the broth.

Reheat the poached eggs in the hot broth for 30 seconds. Remove the eggs with a slotted spoon and place on top of the cheese. Divide the broth among the bowls and drizzle the truffle oil or olive oil over it.

Note: The broth may be made up to 3 days in advance and refrigerated, tightly covered. The polenta may be prepared and the eggs may be poached up to 3 hours in advance. Reheat the polenta over low heat, stirring constantly.