Acquacotta

Instructions

1. 1
   Heat the three tablespoons of extra virgin olive oil in a heavy-bottomed stockpot or earthenware pot over medium heat.
2. 2
   Add the finely minced onions and chopped celery stalks. Sauté gently for 8-10 minutes until the onions turn completely translucent and soft, ensuring they do not brown.
3. 3
   Stir the finely grated or tiny cubed potatoes into the pot, stirring constantly for 2 minutes to let them coat evenly in the aromatic olive oil.
4. 4
   Season the mixture with a generous pinch of fine sea salt and freshly cracked black pepper.
5. 5
   Pour the hot water or light vegetable stock over the aromatic base. Turn the heat up to bring the liquid to a rolling boil.
6. 6
   Once boiling, reduce the heat to low, partially cover the pot with a lid, and let simmer gently for 20-25 minutes. The potatoes and celery should partially dissolve, texturizing the broth into the rich body visible in `Acquacotta.png`.
7. 7
   Taste the broth and adjust the sea salt level if necessary to balance the garden flavors.
8. 8
   Ladle the hot soup into deep white ceramic bowls.
9. 9
   Garnish each serving by placing a single fresh parsley leaf precisely in the center of the soup surface.
10. 10
    Present the dish immediately on the wooden table setup accompanied by the spoon and sliced pickles so diners can experience the crisp, tangy contrast alongside the warm soup.