Cacciucco Livorno-style

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  • 8 servings



  1. Finely chop the onion, celery and 1 clove garlic and fry gently in a large pan.
  2. Add the tomatoes (peeled, seeded and chopped), parsley, wine and 1 litre [1 scant pt] water.
  3. Season with salt and pepper and leave to boil for about half an hour.
  4. When the liquid has thickened, add the to the pan, starting with the toughest varieties.
  5. Continue to cook over a low heat for about 15 minutes taking care never to move the to avoid breaking it.
  6. Rub the bread slices with the remaining garlic, transfer to soup bowls then ladle over the with its broth.
  7. The cacciucco is the richest, tastiest and most substantial of a wide variety of Tuscan soups.
  8. It is easier to digest.