Acquacotta

Name: Acquacotta
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 1/4 cup/50 ml extra-virgin olive oil; 1 white onion, coarsely chopped; 1 pound/500 g fresh porcini mushroom, cleaned and coarsely chopped; 1 bunch spinach, washed, dried and chopped; 1 fresh chile pepper, chopped; 2 1/2 cups/600 ml water; Salt and freshly ground black pepper; 1/4 cup/50 ml freshly grated Parmigiano cheese, for sprinkling

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Level: Easy
Total: 45 min

Prep: 20 min
Cook: 25 min

Yield: 4 to 6 servings

Level: Easy
Total: 45 min

Prep: 20 min
Cook: 25 min

Yield: 4 to 6 servings

Ingredients

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1/4 cup/50 ml extra-virgin olive oil

1 white onion, coarsely chopped

1 pound/500 g fresh porcini mushroom, cleaned and coarsely chopped

1 bunch spinach, washed, dried and chopped

1 fresh chile pepper, chopped

2 1/2 cups/600 ml water

Salt and freshly ground black pepper

1/4 cup/50 ml freshly grated Parmigiano cheese, for sprinkling

Directions

Heat up the extra-virgin olive oil in a deep saucepan. Add the onion and cook until soft. Then add the chopped mushrooms and chopped spinach and mix together. Add the chile pepper, salt, and pepper.
Add the water, enough to cover the vegetables. Simmer for approximately 15 minutes.
Sprinkle with Parmigiano cheese.

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Acquacotta

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