"We first ate this in a restaurant in Saturnia," says Rogers. "Its simple name, acqua cotta (which translates as 'cooked water'), belies this dish - it's one of the most sophisticated Tuscan soups. It uses dried porcini mushrooms, ripe tomatoes and toasted Tuscan bread. It's important to cook the soffritto of carrot, onion, celery and garlic for a long time - until they become soft, lose their individual shape and merge into one strong flavour."
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