Acquacotta with garlic crostini

Ingredients

  • 2 tbsp olive oil
  • 2 sticks celery, chopped
  • 1 small carrot, chopped
  • 1/2 red onion, finely chopped
  • 1 cloves garlic, finely chopped
  • 1 tsp thyme, leaves
  • 50 g dried porcini mushrooms
  • 150 g plum tomatoes, deseeded and chopped
  • 500 ml water
  • 1 tbsp chopped parsley
For the crostini

  • 4 slices ciabatta bread
  • 1 cloves garlic
  • olive oil
To serve

  • 2 poached eggs

Description

Much More Than ‘cooked Water’ As Its Name Suggests, This Tuscan Soup From Theo Randall Is Full Of Vegetables And Enriched With Poached Eggs

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