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ITALIAN RECIPE OF THE DAY
ACQUA COTTA - Speciality of Tuscany
For 6 servings:
½ pound escarole
¼ cup olive oil
2 cups finely diced onions
2 cups finely diced carrots
1 cup finely diced celery
2 tablespoons chopped garlic
1 to 2 teaspoons crushed red pepper flakes, or to taste
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh rosemary
3 tablespoons chopped fresh flat leaf parsley
1 pound plum tomatoes, peeled, seeded, and chopped
Kosher salt to taste
6 slices Tuscan Bread or other peasant style bread
1 or 2 whole cloves garlic
6 large eggs
2 ...
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