Zuppa Arcidossina
Ingredients 4 persons
Large splash of olive oil
2 medium-sized onions
800-900 grams fresh spinach
half a litre of good red wine
1 litre warm vegetable stock
2 large peeled tomatoes (or 1 can)
500 grams (sheep) ricotta
1/2 tsp cayenne pepper (or a little more)
nutmeg, salt and pepper
For the garnish
Coarse bread, toasted
Large soup pan
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1. Chop the 2 onions finely. Put the oil in the pan and heat it slowly. Add the onion and fry until translucent.
2. You can now roughly chop the fresh spinach. Peel the tomatoes (cut them crosswise at the 'nose' and immerse them in very hot water) or open the tin of peeled tomatoes and let them drain. You can also chop the tomatoes in advance.
3. Als de uien mooi goudkleurig/glazig zijn kun je de gesneden spinazie erbij doen. Doe dat in gedeelten en laat de massa steeds slinken. Als alle spinazie geslonken is: even goed doorroeren zodat die ook kan bakken. 4. Giet de rode wijn bij de uien en spinazie. Zet het vuur hoger zodat de wijn langzaam gaat koken. Laat rustig pruttelen totdat de alcohol in de wijn grotendeels verdampt is. Dat kun je merken door met je neus boven de pan te gaan hangen. Als je geen geprik in je neus meer voelt, is het goed. Hou voor de zekerheid ongeveer 20-30 minuten aan.
5. Now add the tomatoes, the stock, the crumbled ricotta, the cayenne pepper (if you like it spicy, you can add more than half a teaspoon), the nutmeg salt and pepper.
6. Let everything come to the boil again and then turn the heat down low, but make sure that the soup continues to simmer very gently for two hours.
7. You can now turn off the heat under the soup and heat it just before.
8. Toast coarse bread and put a piece diagonally in a soup bowl. Then pour soup over it and eat it nice and hot.
Nice to know
Like many dishes in the area of Monte Amiata, this dates back to the Middle Ages. The peasants' diet then often consisted of cereals. In order to keep up the long days, more nutritious meals were necessary. In this soup, they all come together: vegetables, wine and ricotta, plus the bread on which it is served. A deliciously surprising and nutritious soup.
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