Acquacotta: Recipes and Stories from Tuscany's Secret Silver Coast by Emiko Davies

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    • Categories: Appetizers / starters; Summer; Italian; Vegetarian; Vegan
    • Ingredients: porcini mushrooms; olive oil
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    • Categories: Appetizers / starters; Cooking ahead; Italian; Vegetarian; Vegan
    • Ingredients: coarse polenta; mushrooms; herbs of your choice
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    • Categories: Soups; Italian; Vegetarian; Vegan
    • Ingredients: brown onions; dried porcini mushrooms; mixed mushrooms; tomato passata; calamint; crusty white bread
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian; Vegetarian
    • Ingredients: fine semolina; plain flour; eggs; mushrooms; chanterelle mushrooms; dry white wine; calamint
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    • Categories: Pasta, doughs & sauces; Italian; Vegetarian
    • Ingredients: fine semolina; plain flour; eggs
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    • Categories: Fried doughs; Appetizers / starters; Small plates - tapas, meze; Snacks; Spring; Italian; Vegetarian; Vegan
    • Ingredients: plain flour; acacia blossoms; vegetable oil; sea salt flakes
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    • Categories: Pies, tarts & pastries; Quick / easy; Appetizers / starters; Main course; Cooking ahead; Picnics & outdoors; Italian; Vegetarian
    • Ingredients: plain flour; wild herbs; wild asparagus; brown onions; dry white wine; eggs; Parmesan cheese
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    • Categories: Soups; Italian; Vegetarian
    • Ingredients: wild chicory; potatoes; tomatoes; eggs; wild fennel; calamint; stale country bread
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    • Categories: Cocktails / drinks (with alcohol); Italian
    • Ingredients: fresh bay leaves; rosemary sprigs; oranges; 150-proof neutral spirits
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    • Categories: Soups; Quick / easy; Winter; Italian; Vegetarian; Vegan
    • Ingredients: rosemary sprigs; sage; dry white wine; cooked chickpeas; packaged cooked chestnuts
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    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: wild boar; garlic; rosemary sprigs; bay leaves; dry red wine; tinned tomatoes; crusty bread
    • Accompaniments: Spring onion gratin (Sformato di cipollotti)
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    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: brown onions; carrots; celery; bay leaves; wild boar; red wine; beef stock; sultanas; pine nuts; dark chocolate; candied orange peel
    • Accompaniments: Spring onion gratin (Sformato di cipollotti)
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    • Categories: Pasta, doughs & sauces; Main course; Cooking ahead; Italian
    • Ingredients: hare; carrots; celery; brown onions; pancetta; garlic; tomato paste; rosemary sprigs; sage; bay leaves; red wine; tomato passata; nutmeg; Parmesan cheese; fine semolina; plain flour; eggs
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    • Categories: Stews & one-pot meals; Main course; Spring; Winter; Italian
    • Ingredients: anchovies; artichokes; lemons; parsley; breadcrumbs; crusty bread
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    • Categories: Main course; Fall / autumn; Summer; Spring; Italian
    • Ingredients: bonito; rock salt; black peppercorns; bay leaves; grapeseed oil
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    • Categories: Quick / easy; Salads; Main course; Summer; Picnics & outdoors; Italian
    • Ingredients: salted capers; brine-cured green olives; tomatoes; tinned sardines; lemons; parsley
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    • Categories: Small plates - tapas, meze; Snacks; Italian
    • Ingredients: anchovies; vegetable oil
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    • Categories: How to...; Italian
    • Ingredients: fresh anchovies
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    • Categories: Main course; Small plates - tapas, meze; Italian
    • Ingredients: calamari; dry white wine; parsley; mixed mushrooms
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    • Categories: Dressings & marinades; Main course; Summer; Italian
    • Ingredients: mackerel; vegetable oil; dry white wine; white wine vinegar; rosemary sprigs; bay leaves
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    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: octopus; potatoes; parsley; lemons
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    • Categories: Soups; Italian
    • Ingredients: clams; mussels; prawns; brown onions; celery; tomato passata; parsley; stale Tuscan bread
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian
    • Ingredients: spaghetti pasta; bottarga; lemons; parsley
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    • Categories: Pasta, doughs & sauces; Main course; Fall / autumn; Spring; Italian
    • Ingredients: dry white wine; spaghetti pasta; parsley; wedge clams
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Reviews about this book

  • Salt Sugar and I

    If reading about a different way of life and the food that surrounds it are comfort for you then this book with warm you and also make you very very hungry - plus review of Zuppa Di Funghi.

    Full review
  • ISBN 10 1743792115
  • ISBN 13 9781743792117
  • Published Mar 14 2017
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia, United States
  • Publisher Hardie Grant

Publishers Text

Uncover the recipes and stories from a largely unheralded region of Tuscany, the Silver Coast; a place of wild natural beauty, idyllic coastline, crumbling hilltop villages, and a rustic, wholesome cuisine.

Acquacotta is a celebration of the traditional cuisine of a lesser known part of Tuscany, the Silver Coast, which forms part of the territory of Maremma. Acquacotta, literally meaning "cooked water", is Maremma's most famous dish, a soup made of slowly simmered tomatoes and onions and poached eggs. There are countless variations and every town has its own.

The book includes personal stories, memories, and lessons from the people (producers, winemakers, breeders, fisherman) Emiko has met. The Silver Coast is a geographically quite narrow area in the southernmost coastal part of the region—and includes the island-like promontory of Monte Argentario, the island of Giglio, the lagoon town of Orbetello, and the last Tuscan town on the border of Lazio, Capalbio. Surrounded by thick, wild boar-inhabiting, forest-covered hills and twisted, ancient olive trees, the area is known for its rustic peasant cooking, where hearty soups, hand-reared chickens or rabbits, foraged wild vegetables, mushrooms and chestnuts and wild-caught game have long provided sustenance—and still colour the local cuisine. Acquacotta champions the food Emiko loves to eat and cook—comforting, low-maintenance and easy to prepare. It's food that calls for sharing with friends or family, gathered around a big table. And like most peasant cuisine, it is about getting the best out of a few ingredients and providing a belly-filling meal that not only doesn't cost the earth, but is delicious.

Acquacotta offers more than 80 recipes across five chapters divided by themes: Dal Bosco—which means feed from the woods and includes foraged and hunted foods; Dal Mare—which means from the sea and includes typical seafood of the area including from the lagoon; Dal Orto—which means from the vegetable patch; Dal Fattoria—which means from the farm and include dishes inspired by the farm tradition in the area, which often includes legumes, grains, rabbit, poultry and eggs; and Dolci—sweets, preserves and homemade liquors.


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