Acquacotta tuscany with mushrooms
Instructions
Cut the mushrooms into thin slices.
Blanch the tomatoes, Peel, mash.
In a crock pot Brown the garlic in oil; combine mushrooms, tomatoes and catmint.
Season with salt and pepper; Cook over high heat for 15 minutes.
Add 100 cl of boiling water and let go for 15 minutes.
Break the eggs into a cup and add boiling in the pot; cover and cook 2 minutes over low heat.
Pour in dishes with toast and sprinkle with cheese.
Ingredients and dosing for 4 persons
- 600 g of mixed forest mushrooms
- 400 g of tomatoes
- 4 slices of bread
- 4 eggs
- Sweet grated pecorino cheese
- 3 cloves of garlic
- 2 tablespoons of olive oil
- Catmint
- Salt
- Pepper