Boiler cooking. Cozy up with other guests and enjoy a culinary evening at the Casale di Oto well.

In September or October, when evening falls earlier but it is still lovely and pleasant to eat outside, we organise "Ketelkoken".

We start preparing around 4pm. Together we chop and slice the ingredients for a delicious Italian Spezzatino di Chinghiale al vino (Wild boar stew in wine). In the meantime, we already light the fire on which the kettle will soon be placed. And meanwhile, we already (pre)taste a glass of red wine.

Inside, our kitchen prepares fresh pasta tagiatella. First kneading. Then roll it out. Then pass it through the pasta mill. Then cut the dough into long strands by hand. We let the pasta rest between 2 cloths until the stew is also cooked. It will be tasty!

You will find the traditional Italian dish for real gourmets. A tender and tasty dish of wild boar in pieces. Cooked in a delicious thick sauce created during the slow cooking of the meat in the wine. If you are a lover of meat stew then you should definitely try it! Wild boar is a lot less fatty than regular pork. On the other hand, it cannot be compared to pork. Wild boar has a much more intense flavour, is firmer and is less fatty.

It is not a difficult dish. You just need a little patience because the stewing takes time. After that, you can enjoy an intense, unique and truly delicious dish!

Spezzatino di Chinghiale al vino (10 people)

Preparation: 30 minutes

Preparation: 3.5 hours

Ingredients

2 kg wild boar stock

4 white onions

7 cloves of garlic

1.5 carrot

6.5 tablespoons of olive oil

2 cans of diced tomatoes

1.5 tablespoons of tomato puree

1.5 tablespoons of sugar

1 bottle of red wine

3.5 tablespoons of flour

500 gr mushrooms

1 red pepper

1.5 courgette

1.5 tablespoons of Italian herbs (including Peperoncino)

3.5 teaspoon paprika powder

1.5 teaspoon curry powder

Large pinch of ground pepper and salt

Cream Butter

Olive oil

Prepare

First, mix the meat (in pieces) with all the spices and let it marinate for at least 1.5 hours.

Heat a dash of oil and butter in the kettle (frying pan) and fry the meat in portions. Remove the meat from the pan and fry the onion, garlic and carrot. Add the meat again. Briefly fry the tomato puree.

Then sprinkle the flour over the meat and fry briefly.

Add the red wine. Add the diced tomatoes and sugar.

Stir everything in and simmer for 3.5 hours.

Add the mushrooms, pepper and courgette.

Let simmer for another 30 minutes, taking the lid off the pan for the last 15 minutes so that it cooks in slightly. If necessary, season further with salt and pepper.

We serve first (primo) the fresh pasta with a dash of olive oil sprinkled with fresh parsley. Then, as 'Secondo', the wild boar stew with bread. Of course, you can also serve the pasta alongside the meat.

Wine tip: Red wine is the best choice. The intense flavour of the stew calls for a full-bodied red wine. Therefore, aim for a great Italian wine.