Acquacotta? Yes, but with 2 Michelin stars: Valeria Piccini's secrets for the perfect soup | Chef Re

Ingredients

• 4 medium-sized white or blond onions
• 1 whole green celery leg (leaves and ribs)
• 1 kg peeled tomatoes
• 4 basil leaves
• 50 ml extra virgin olive oil
• 4 medium eggs
• 50 g grated Parmigiano cheese
• 2 g salt
• 2 g pepper
• 1 g pepper
• 4 slices of stale Tuscan bread