cooked water Italy Recipe

First, peel and thinly slice the onion and finely chop the celery.

Heat the oil in a saucepan, add the onion, celery, salt, and water.
Fry over medium heat until the water evaporates, then add the peeled tomatoes, mashing them with a fork.
Cover with hot broth, stir, partially close the lid and cook for about 40 minutes, stirring occasionally.

Towards the end of cooking, when the sauce has reduced considerably, add the eggs, spacing them a little apart.
Season with salt, cover, and cook until the eggs are cooked (this will take about 4-5 minutes).

Meanwhile, place slices of crusty bread in one of the two single-serve casseroles, add half of the grated pecorino cheese on top, then half of the soup, and also take the eggs.
Do the same with the second cocotte.

When the aquacotta is ready, garnish with fresh basil and serve the maremma soup immediately.