Casentino Acquacotta

Wash the mushrooms thoroughly and cut them into even slices so they cook evenly. Choose porcini, drumstick mushrooms, or honey mushrooms, keeping the slices thick enough to retain their texture and aroma during cooking.

Put the mushrooms in a earthenware pot with garlic, the nepitella, a sprinkling of pepper, salt and a drizzle of olive oil extra virgin olive oil. Brown over medium heat until the mushrooms begin to soften and release their aroma, without letting them darken too much.

Add a ladle of water for each guest plus one, then cover the shallow panLeave to cook for about 20 minutes, maintaining a low boil: the liquid must become flavourful and the mushrooms must be tender, without falling apart.

Collect the eggs in a bowl and beat them together with half of the pecorino grated. Work the mixture until you obtain a smooth mass, without any separate egg parts, ready to incorporate the hot broth.

Pour in a thin stream Pour the boiling mushroom broth into the soup bowl, stirring constantly. Proceed gradually to temper the eggs and prevent them from curdling too quickly. the mixture it must become fluid and uniform.

Transfer the mixture In the shallow pan with mushrooms and gently stew for about 10 minutes. Keep cooking gently and check the consistency: the liquid should be well-blended, warm, and slightly thick, without turning into scrambled eggs.

Place a slice of toasted bread in each bowl and pour the hot acquacotta over it, distributing the mushrooms and broth evenly. Finish with the pecorino grated cheese and serve immediately, while the bread is still able to absorb some of the liquid.