Acquacotta - Cooked Water

Acquacotta - Cooked Water

4 ounces of pancetta
1 large onion
1 dried chili pepper
2/3 cup of olive oil (about)
Seasonal vegetables (Swiss chard, cabbage, spinach, peas, fava, borlotti
beans, carrots, potatoes, zucchini)
2-3 cloves of garlic
Slices of bread

Chop the pancetta very finely, dice all the vegetables, crush the
garlic. Put the pork fat, olive oil, onion, garlic and chili pepper in a
large pot and  cook over a medium flame till the onions are cooked. Then
add all the  vegetables and about a quart of water. Bring to boil and
then simmer till  vegetables are cooked (approx. 45 minutes).

Variation: Once the soup is nearly cooked, crack and scramble an egg
over it and allow  the egg to cook.

To serve, place 2-3 day old bread in bottom of your soup bowls and
ladle  the soup over them. You can also add a splash of olive oil and
chili pepper flakes to taste.

Source:

rec.food.cooking, rec.food.recipes