Ingredients with Measurements:
- 1 large eggplant, diced
- 4 slices of prosciutto, chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 can of diced tomatoes (14.5 oz)
- 4 cups of chicken or vegetable broth
- 1/2 cup of dry white wine
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- Salt and pepper, to taste
- 4 large eggs
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
2. Add the diced eggplant and prosciutto to the pot and cook for 5-7 minutes until the eggplant is tender and the prosciutto is crispy.
3. Pour in the can of diced tomatoes and the white wine. Add the dried oregano, salt, and pepper. Stir to combine.
4. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low and let simmer for 20-25 minutes until the flavors have melded together.
5. Crack the eggs into a mixing bowl and whisk until the yolks and whites are fully combined.
6. Slowly pour the eggs into the pot, stirring constantly with a wooden spoon or spatula. The eggs will cook and form ribbons in the soup.
7. Let the soup cook for an additional 5-7 minutes until the eggs are fully cooked.
8. Ladle the soup into bowls and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 292
Total fat: 17g
Saturated fat: 4g
Cholesterol: 197mg
Sodium: 1044mg
Total carbohydrates: 16g
Dietary fiber: 5g
Sugar: 9g
Protein: 17g
Substitutions for ingredients:
- Instead of prosciutto, you can use bacon or pancetta.
- If you don't have dried oregano, you can use dried basil or thyme.
- You can use canned or fresh tomatoes instead of diced tomatoes.
Variations:
- Add other vegetables such as zucchini, bell peppers, or mushrooms.
- Use different types of meat such as sausage or ground beef.
- Add cooked pasta or rice to make the soup heartier.
Tips and tricks:
- Make sure to whisk the eggs thoroughly before adding them to the soup to prevent clumps.
- If the soup is too thick, you can add more broth or water to thin it out.
- Taste the soup before adding salt and pepper as the prosciutto can be salty.
Storage instructions:
- Let the soup cool to room temperature before storing it in an airtight container in the refrigerator.
- The soup will keep for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is heated through.
- You may need to add more broth or water to thin it out if it has thickened in the refrigerator.
Presentation ideas:
- Serve the soup in a large bowl with a ladle for guests to serve themselves.
- Garnish each bowl with a sprig of fresh parsley.
Garnishes:
- Fresh parsley
- Crusty bread
Pairings:
- A light white wine such as Pinot Grigio or Sauvignon Blanc
- A side salad with a vinaigrette dressing
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the eggs fully to prevent any risk of foodborne illness.
- Store the soup in an airtight container in the refrigerator to prevent any contamination.
Food history:
- Acquacotta is a traditional Italian soup that originated in Tuscany.
- The name "acquacotta" means "cooked water" in Italian and refers to the simple ingredients used to make the soup.
Flavor profiles:
- The soup is savory and slightly salty from the prosciutto.
- The eggplant adds a slightly sweet and earthy flavor.
- The tomatoes and broth add a rich and comforting flavor.
Serving suggestions:
- Serve the soup as a light lunch or dinner.
- The soup can also be served as a starter before a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian