Acquacotta

A Tuscan 'cooked water' soup of onions, celery, and tomatoes ladled over toasted bread with a poached egg.

Ingredients

• 500g Italian sausage
• 300g arborio rice
• 2 tsp sliced leeks
• a pinch of red pepper flakes
• 3 tbsp unsalted butter
• 200g eggplant
• a handful of fresh parsley, chopped
• mascarpone, to taste
• 1 cup vegetable stock

Instructions

1. 1

   Heat unsalted butter in a large pot over medium heat and cook the sliced leeks and minced garlic gently until soft and fragrant.

2. 2

   Stir in the red pepper flakes and grated nutmeg, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the Italian sausage and celery stalks, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the Italian sausage is tender, about 40 mins.

6. 6

   Stir in the fresh lasagna sheets and continue simmering for a few minutes more, until heated through.

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