vitalongaThe Etruscans were a practical people that did not value speech. So how could they have called a soup, made of seawater, some seasonally available herbs, and maybe an egg, cooked water soup? From the name there is nothing more elementary: water, fire and herbs of the earth. The air, the fourth of the alchemical elements, was all around whoever ate, because the cooked water was the food of shepherds and labourers, who, hiding from the sky for eating, were wrong to the goodness of the gods.
- 60 grams of fresh lard
- 3 onions
- a bunch of seasonally available herbs (garden cress, poppy, coriander, daisies, pimpinella, etc.)
- 2 slices of hard bread
- 1,5 litre seawater
- 1 egg (optional)
I foam the lard in a pot, add the onions and cook until onions are translucent. Add the herbs and cook over low heat until the greens have wilted. Add seawater and cook for 30 minutes. In the bowl, I add the gallette (slices of hard bread), one soft boiled egg and add the soup.
(Sergio Grasso)