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ACQUACOTTA

As my preamble suggests, this is not so much a definitive

recipe as an example of aquacotta.

Serves four.

Place the celery in a heavy, flameproof casserole dish with

the olive oil and cook gently for 5 minutes before adding

the spring onions. Cook these for 5 minutes in turn before

adding the cabbage. After a further 5 minutes, add the

tomatoes and peas. Season with the sugar, in addition to

salt and freshly ground black pepper. Add enough water

to just cover the vegetables and simmer gently for

10 minutes.

When the vegetables are tender – but still firm, rather

than stewed – poach the eggs by slipping them one by

one into a saucepan of simmering water (laced with a

little vinegar, unless the eggs are freshly laid).

Place the toasts into soup plates and lift the eggs out

onto the toasts. Ladle the stew – it should not be wet

enough to call a soup – around the egg and take to the

table. Serve with grated Parmesan, if liked.

1 celery heart, quartered

lengthways

3 tablespoons olive oil

6 spring onions, trimmed

1 small head of spring

cabbage, cut into thick

ribbons

150g (5½oz) canned chopped

tomatoes

2 handfuls of fresh peas

a generous pinch of golden

caster sugar

4 eggs

vinegar, for cooking the eggs

(optional)

4 thick slices of bread,

toasted

salt and black pepper

grated Parmesan cheese,

to serve (optional)

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