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Рецепт Acquacotta from Maremma copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

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2 голоса | 939 визитов
Порций: 6
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Cost per serving $1.36 view details
  • 4 Tablespoons olive oil
  • 4 stalks celery, finely chopped
  • 1 onion, finely chopped
  • 1 pound spinach, torn into big pieces, with thick stems discarded
  • 1 10 oz. can tomatoes, seeds squeezed out
  • 6 cups water
  • 8 eggs (two for thickening, six for poaching)
  • 2 Tablespoons Parmesan cheese, grated
  • 6 thick slices of coarse, dense, grilled bread

Инструкции

  1. Heat the oil in a casserole dish large enough to accommodate poaching the eggs later on. Sauté the celery, onion, over low heat until the onion is clear. Stir in the spinach until it wilts.
  2. Stir in the tomatoes and let them cook over low heat for 30 minutes, stirring occasionally.
  3. Pour in six cups of water and bring to a boil.
  4. Reduce heat and let simmer for about an hour.
  5. When ready to serve, beat two eggs and the Parmesan cheese together, then stir into the soup. Return soup to a boil over medium heat.
  6. Break each of the remaining six eggs into the soup on spots where the soup is bubbling. Simmer gently for 3 minutes or until eggs are poached.
  7. Serve each egg on a piece of the grilled bread with soup ladled on top.

Nutrition Facts

Amount Per Serving %DV
Serving Size 432g
Recipe makes 6 servings
Calories 199  
Calories from Fat 139 70%
Total Fat 15.62g 20%
Saturated Fat 3.41g 14%
Trans Fat 0.0g  
Cholesterol 250mg 83%
Sodium 225mg 9%
Potassium 530mg 15%
Total Carbs 6.01g 2%
Dietary Fiber 2.2g 7%
Sugars 2.58g 2%
Protein 10.17g 16%
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