Cooked water' may not sound that filling, but this dish kept the hungry butteri in form while they patrolled the herds of maremmana cattle along the Tuscan coast.

ingredients

500 g of sliced porcini mushrooms, 200 g of tomatoes, olve oil, garlic, Tuscan bread, 3 eggs, parmigiano reggiano cheese.

making it

Brown the garlic in the oil then add the mushrooms, salt and pepper.

Add the peeled chopped tomatoes and cook for 30 mins.

Remove from the heat then add the 3 eggs and beat energetically.

Sprinkle some cheese on top and pour the Acquacotta into dishes which have been lined with a few pieces of 'pane abbrustolito'