Today we go to Tuscany ** for this poor but tasty recipe:
Ingredients: (6 people):
4 Peppers quatrefoil (2 yellow and 2 red)
3 Golden onions, coarsely chopped,
½ kg of Tomatoes auburn, blanched, peeled, seeded and reduced by 1 cm cubes
1 and a half glasses of olive oil
Double salt with herbs
1 large celery Costa always white cubes
1 pound of grated Pecorino cheese
ground black pepper to cool
12 slices of toasted homemade bread baked
Put on the fire in a saucepan half a cup of olive oil and the onions thinly sliced, when the onions have softened, add the peppers and cut into strips without seeds, celery and diced pomidori.Condite with salt and cook over low heat for half an ' now. After this time, pour into the casserole two liters of boiling water and boil for five minutes. Then add the beaten eggs and season with a pinch of salt, pepper and two sockets of grated pecorino cheese. Serve in bowls putting the bread slices Bruscate and seasoned with a little oil, then covering them with the soup previously obtained.
Ideal to accompany this dish a dry wine and fragrant cold from the refrigerator. (Solopaca, Capri, Ischia, Falanghina, Fiano, Greek di Tufo).
** There are many variations to this dish