Soups and minestrones are typical dishes of rural Italy as well as every poor dish based on legumes, cereals, or even realized by scraps or just some bone of pork. Acquacotta with dried salted cod is a very usual dish among countrymen and shepherds of central Italy and represents rightly the agrarian Umbrian spirit .

Ingredients
300g dried salted cod (chopped, already soaked and deprived of fishbone)
400g potatoes
200g homemade stale bread
100g puréed tomato
1 onion
1 clove of garlic
pennyroyal
extra-virgin olive oil

Preparation method
Trite garlic and onion, put in a saucepan with two coffee spoons of oil and pennyroyal, leave to fry gently. Add potatoes and puréed tomato. Pour enough water to cover the lot, salt and leave to cook on low fire. When potatoes will be almost cooked, add chopped dried salted cod and leave to cook for ten minutes at least. If it’s necessary, you will add a pinch of salt. Now, lay down sliced stale bread at the bottom of a soup tureen ladling soup into it. Serve it quite hot.

Note – Bread should absorb all the water contained in the saucepan.