Vatican Aqua Cotta

Introduction

Vatican Aqua Cotta, a traditional Italian dish hailing from the rich culinary landscape of the Vatican City, is a delightful and nourishing soup. Its name, translated as "cooked water," might seem humble, but the simplicity of its ingredients belies its depth of flavor and historical significance. Originating as a peasant dish in the Tuscan region, Aqua Cotta was adapted over centuries by the Vatican, incorporating seasonal vegetables and herbs to satisfy and sustain during long days of service.

Ingredients

• Onions - 2 medium-sized, finely sliced
• Garlic - 3 cloves, minced
• Celery - 2 stalks, chopped
• Carrots - 2 medium-sized, diced
• Tomatoes - 4 ripe, skinned and chopped
• Extra Virgin Olive Oil - 2 tablespoons
• Vegetable Broth - 4 cups
• Bay Leaf - 1
• Basil - A handful of fresh leaves, chopped
• Parsley - A handful, finely chopped
• Salt - to taste
• Black Pepper - freshly ground, to taste
• Stale Bread - Rustic, preferably sourdough, sliced
• Eggs - 4
• Parmesan Cheese - grated, for garnish

Preparation

Begin by preparing all your ingredients. Proper preparation is key to achieving the comforting and balanced flavors that Vatican Aqua Cotta is known for.

Cooking Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat.
2. Add the onions and celery. Sauté until the onions become translucent.
3. Add the garlic and carrots, continuing to sauté for another 5 minutes until the carrots begin to soften.
4. Toss in the tomatoes and stir well. Cook for about 5 minutes until the tomatoes start breaking down.
5. Pour in the vegetable broth and add the bay leaf. Season with salt and black pepper according to taste.
6. Reduce the heat to a simmer. Allow the soup to cook uncovered for 30 minutes, letting the flavors meld. Set a cooking timer to remind you to check the seasoning halfway through simmering.
7. After 30 minutes, carefully break the eggs one by one into the simmering broth, ensuring each cooks evenly. Poach for 5 minutes until the whites are set but yolks remain runny. Use a cooking timer if needed.
8. Meanwhile, toast the slices of stale bread until crisp.
9. Place a slice of bread at the bottom of each serving bowl. Ladle the soup on top, ensuring each bowl receives an egg.
10. Garnish with fresh basil and parsley, and top with grated parmesan cheese.

Serving Suggestions

Vatican Aqua Cotta is ideally enjoyed hot, directly from the pot. This comforting dish pairs beautifully with a crisp green salad or a glass of red wine. The rustic charm of the dish makes it perfect for a hearty family meal or a quiet night of culinary reflection.

Conclusion

Vatican Aqua Cotta embodies simplicity and indulgence, bringing to your table a taste of Italian history and nourishment. Embrace the art of slow cooking and enjoy the rustic flavors as the aromas fill your home.