I didn’t like the fact that the other recipe called for egg beaters. Call me a snob. So I found another aqua cotta recipe, this one, with no chicken broth, and no egg beater. I’ll cook this either tonight or tomorrow.
- 4 Tablespoons olive oil
- 4 stalks celery, finely chopped
- 1 onion, finely chopped
- 1 jalapeno pepper or other small chili pepper, minced
- 1 pound spinach, torn into big pieces, with thick stems discarded
- 1 10-ounce can tomatoes, seeds squeezed out
- 6 cups water
- salt and pepper
- 2 eggs (for thickening)
- 2 Tablespoons Parmesan cheese, grated
- 6 eggs (for poaching)
Undergarnish: 6 thick slices of coarse, dense bread, grilled or broiled
