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Wild boar stew (Cinghiale in umido) from Acquacotta: Recipes and Stories from Tuscany's Secret Silver Coast (page 52) by Emiko Davies

  • bay leaves
  • garlic
  • tinned tomatoes
  • dry red wine
  • wild boar
  • crusty bread
  • rosemary sprigs

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Notes about this recipe

  • Eat Your Books

    Requires cooking for 2.5 hours. Can substitute venison, hare or duck for wild boar; and soft polenta for crusty bread. See recipe for variation.

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