Tomato Acqua Cotta

Name: Tomato Acqua Cotta
Ingredients: 1/2 cup dried porcini mushrooms (1/2 ounce); 6 cups water, 1 cup lukewarm; 2 tablespoons extra-virgin olive oil; 1 large red onion, finely chopped; 1 celery rib, finely chopped; 1 carrot, finely chopped; 2 parsley sprigs, finely chopped; 2 garlic cloves, finely chopped; 1 tablespoon tomato paste; One 16-ounce can tomato puree; 2 tablespoons chopped basil; 2 zucchini, cut into 1/4-inch dice; Salt and freshly ground pepper; 1/4 cup freshly grated Pecorino Romano cheese

14 ingredients

12 steps

Ingredients

1/2 cup dried porcini mushrooms (1/2 ounce)
6 cups water, 1 cup lukewarm
2 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
1 celery rib, finely chopped
1 carrot, finely chopped
2 parsley sprigs, finely chopped
2 garlic cloves, finely chopped
1 tablespoon tomato paste
One 16-ounce can tomato puree
2 tablespoons chopped basil
2 zucchini, cut into 1/4-inch dice
Salt and freshly ground pepper
1/4 cup freshly grated Pecorino Romano cheese

Directions

1

In a heatproof bowl, soak the porcini in the 1 cup of lukewarm water until softened, about 20 minutes.
2

Drain the porcini, reserving the soaking liquid.
3

Rinse the porcini, then coarsely chop them.
4

In a large saucepan, heat the olive oil.
5

Add the onion, celery, carrot, parsley and garlic, cover and cook over low heat until softened, about 10 minutes.
6

Whisk in the tomato paste and the porcini and their soaking liquid, stopping when you reach the grit at the bottom.
7

Simmer over moderate heat until almost all of the liquid has evaporated, about 5 minutes.
8

Add the remaining 5 cups of water, the tomato puree and 1 tablespoon of the basil.
9

Cook for 20 minutes.
10

Add the zucchini and cook until crisp-tender, about 5 minutes.
11

Season with salt and pepper.
12

Stir in the remaining 1 tablespoon of basil and serve with the Pecorino Romano.