Boiled water (4)

This soup is said to date from the time when the carbonari worked during the winter in Maremma.

They were so poor that lived in huts of sterpi, built around their fires always lit and which never failed a pot of boiling water.

Every piece of food cadge or obtained in Exchange for coal was put into the cauldron usually it was garlic, old bread and onions, but, if things went well, even tomatoes, celery and 1 or 2 eggs.

From this humble origin took shape the present and more sophisticated version of acquacotta, but has not lost its original simplicity.

This soup has an almost infinite number of variations, one of the most flavorful dried mushrooms and adds spicy roasted sausage, but whatever the chosen variant, the best way to enjoy this soup is being very tired and having a lot of fame.

Cook over low heat, in a little oil 3 large onions, finely chopped 6 stalks of celery with leaves into cubes and saute.

Add 750 g tomatoes, peeled and deprived of seeds, salt and pepper and simmer for 20 minutes.

Then pour everything into a pot of boiling salted water (1 litre) and boil.

Meanwhile, toast, or FRY, 8 slices of stale bread and put them in the bottom of a crock pot.

When the soup has a good flavor (after about 30 minutes) pour over bread, place it on the fire (bass) and break 4 eggs, minding that the yolks don't break and remain separate.

As soon as the eggs are slightly curdled, sprinkle everything with plenty of Parmesan or pecorino cheese and serve immediately.