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

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spring onion gratin (Sformato di cipollotti)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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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