Anna & Bruno’s Tuscan Stew with Polenta

Anna’s Stew

• Once you’ve prepared the rabbit — or chicken, or even mushrooms if you fancy something meatless — place it in a large, heavy pot.
• Add the olive oil, chopped garlic, and a generous handful of sage. Anna uses nepetella, a fragrant mountain herb, but thyme (especially lemon thyme), oregano, or verbena work just as well. She always says it’s better to use more than one herb if you can. 
• Set the pot over a gentle heat and sauté everything piano piano — slowly, slowly, as Anna loves to say. Let the meat brown softly, turning occasionally, until it’s golden and fragrant.
• Crumble in the stock cubes and pour over the water. Add a pinch of salt and pepper, stir, and then lower the heat. You don’t boil this — you simmer. Slowly, slowly, slowly, slowly, for at least two hours. The sauce thickens, the meat softens, and the herbs melt into something comforting and rustic. Taste and season as you go.

Bruno’s Polenta

Polenta is Bruno’s domain. When asked for his recipe, he laughs — “facile facile,” he says, “easy, easy.”

• Bring 1.2 litres of salted water to a gentle simmer in a heavy pot. Slowly pour in the polenta flour, stirring all the while to keep it smooth. It thickens gradually, transforming into a rich, golden mass — like a grainy, savoury custard.
• Be patient: the cornmeal sets quickly, so add it slowly and keep stirring. After about 20 minutes, it will start to become thick, soft, so your final 10-15 minutes are crucial watching time. Don’t panic if you mess it up though, you can always save it by whisking in a splash of hot water or milk to loosen. I like to stir in a few handfuls of grated Parmesan or a splash of milk to make it extra creamy. So if you’re feeling decadent you can do that too.

Final Touches

• Spoon the warm polenta onto plates and ladle the stew over the top.
• A drizzle of olive oil and a few fresh herbs will make a lovely finishing touch.