Acquacotta

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"This Tuscan-style soup is poured over crusty, stale bread and topped with an egg yolk."
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Ingredients

1 1/2 h servings
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Original recipe yields 4 servings

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Directions

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  1. Chop the onions, pepper, and celery.
  2. In a frying pan, sauté the onion in oil until golden, then add the pepper, celery, and the tomato pulp.
  3. Leave to cook slowly for about an hour.
  4. Transfer to a casserole and add about 9 cups of water.
  5. Leave to boil about 10 minutes.
  6. Meanwhile, set out some soup bowls with slices of toast in the bottom.
  7. Fill each bowl with the soup.
  8. Place an egg yolk in each bowl, taking care not to let it break. Leave to stand for a moment and sprinkle with pecorino cheese and serve.

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