51
50
for 6 persons
1 litre of stock (chicken, meat or vegetarian)
2/3 onions, finely chopped
6/15 slices of unsalted white bread
half a bulb of celery, finely chopped
grated pecorino cheese, aged for a deeper favour
21 basil leaves
salt and pepper to taste
2/3 anchovies fillets
In this celebration of the Henge Kitchen and the history of food culture, I dedicate one recipe, that of Acqua Cotta, meaning literally ‘cooked water’.
An ironic Italian expression jokes ‘Did you discover hot water?’ Acqua cotta derives from country peasant cooking, but is still popular throughout Tuscany, across all
sections of society.
In a pan on a low heat, gently heat the olive oil, add the
onions, celery and basil, and the anchovy fillets which will disintegrate and melt
into the oil. Here, the anchovies are a substitute for the garum. Stir regularly to
avoid sticking. When the onions and celery are golden and begin to caramelise
add the stock and bring to the boil, then gently simmer for 15 minutes.
While this is simmering, take some dry or day old bread and
toast under the grill. Place the toasted bread into the bottom of a generous wide bowl
and liberally sprinkle the grated pecorino on top, then pour over the broth.
Acqua Cotta
