Buon appetito

Bring a taste of Tuscany into your kitchen this spring with the new Acquacotta cook book. Pictures by Lauren Bamford and Emiko Davies.

crust on the bottom of the pot will just add flavour later.

Once well-browned (about 10-15 minutes per batch), return all the meat to the pot, season with salt and freshly ground black pepper, add the garlic and let it colour a little, about two minutes.

Pour over the vinegar to deglaze the pot and stir, scraping at the brown crust, with a wooden spoon. Let the liquid evaporate almost completely, about five minutes, then add the herbs, wine and tomato. Add chilli, if using.

Once the liquid comes back to the boil, turn the heat down to a low simmer and cook, uncovered, until the meat is tender and falling off the bone – about two hours. Top up with water as necessary to keep the meat covered with liquid.

Serve the stew as it is with something starchy to mop up the juices, such as good crusty bread or soft polenta. It is often served with a side dish like the Sformato di Cipollotti. Alternatively, toss it through some pasta like tagliatelle or pappardelle.

You can source wild boar from game meat suppliers, speciality butchers and even online. However, this recipe works with any wild game, including venison, hare and even duck.

Fisherman’s acquacotta