A traditional dish from Southern Italy, the name literally means – water and salt. Recipes vary but it is typically made with stale bread and tomatoes.
This recipe comes from the tradition of fishermen who, in the past, while going at sea for days, had to carry ingredients that could last for a long period of time without refrigeration: stale bread and a local variety of tomato with thick skin that prevents it from drying or spoiling – it’s called “pomodoro d’inverno” (winter tomato) because it could survive winter after being picked in late summer.
Fishermen would soak old bread in the salty water of the mediterranean sea, hence the name “acquasale,” and then eat it with tomatoes and olive oil, when available.
- stale bread
- extra virgin olive oil
Soak stale bread in salty water at room temperature for about 10 seconds and, when possible, crumble it into uneven pieces, placing it on a colander to drain.
Wash and cut up the tomatoes into small pieces, then add olives, chopped garlic, salt, oregano, extra virgin olive oil, and combine.
If you like, you can add some shaved cacioricotta cheese.