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Boiled water PDF Print
Ricette tipiche - Toscana

Boiled water alt

The boiled water is a typical dish of the low marshes, so that both the Maremma of Tuscia. Derived from the traditional lunch of cowboys when they were in the countryside following the herd. Some people find similarities and mingling with medieval soup arcidossina but relies on other ingredients. poor is a soup, which varies from area to area depending on the availability of ingredients, from there the name of cooked water.

Being primarily a vegetable soup ingredients were collected directly in the field, in addition to bread wheat, olive oil and salt that the cowboys always wore later in Catana, typical leather haversack. For the above reasons, the vegetables, the main ingredients, vary greatly depending on the time when you prepare this dish, so you can find hinges (suckers artichokes), broccoli, cabbage, beans, borage, pisciacane (dandelion ) and any vegetables to give flavor. To increase the nutritional content are sometimes added to animal fat as a pork rind (the rind of the pork) and beat (bacon chopped with a knife, on the crust of bread in the absence of a battilardo). The latter was often used to make the fried garlic and onion in a pot as the beginning of the recipe.

The dish comes in several versions depending on the region, but the version Viterbo comes with onion, garlic, chicory, cicorione, mushrooms, water, olive oil, potatoes, egg (the so-called scattered egg) and durum wheat bread stale and / or toasted. The most popular version in Tuscany provides for the use of onion, tomato, water, olive oil, celery, carrot, basil, toasted stale bread, grated cheese, egg.

In August in the province of Grosseto dell'acquacotta various festivals are held in small villages on the slopes of Mount Amiata, including Cana and Santa Fiora

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