Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Acquacotta
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 4 to 6 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 212
- Total Fat
- 16 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 1 milligrams
- Sodium
- 286 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 3 grams
- Protein
- 8 grams
- Sugar
- 4 grams
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- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 212
- Total Fat
- 16 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 1 milligrams
- Sodium
- 286 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 3 grams
- Protein
- 8 grams
- Sugar
- 4 grams
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
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.
