From the old tradition of tuscan farmers of using everything available around the house and garden, comes the recipe of Acqua Cotta (means cooked water) from southern Tuscany, where stale bread was recycled making with it a tasty soup.
Ingredients (serving 4 people):
2 celery stalks chopped
4 medium-sized white onions finely chopped
400 gr of tomato pulp
4 tablespoons of extra virgin olive oil
chili pepper (powder)
100 gr pecorino cheese
400 gr of tuscan bread (stale or toasted)
1,5 liters of water or broth
In a large pan put onions and celery, add the oil and let it sautee, when the onions are golden (not brown), add the tomato pulp and water, salt and chili to taste, and cook slowly, until the celery is tender.
After about 25-30 mins it should be cooked, at this stage add two eggs that were earlier beaten with the pecorino cheese, wait 3 to 5 minutes stirring occasionally then remove from the heat.
Cut the bread into thin slices and place in a bowl, pour over the broth mixture and serve hot with some extra grated cheese on top, in each plate.