Cooking · Gluten Free · Life at Castello di Montegiove

Pumpkin Soup

 

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An all year round recipe nice both for lunch and dinner.

Serves 4

1 large onion chopped.

3 cloves of garlic chopped.

800 g peeled and cleaned pumpkin chopped into chunks (ca 2×2 cm).

2 small potatoes peeled and chopped into small chunks.

0,5 – 0,75 l vegetable or chicken broth.

Chili pepper.

Salt and pepper to taste.

Croutons, finely cut chives and cream cheese for serving.

 

1. Place peeled pumpkin, chili pepper, onion, garlic, broth and water into a pot.

 

2. Boil rapidly for 20 to 30 minutes until the pumpkin is very tender.

 

3. Use a stick blender or transfer to blender to blitz smooth.

 

4. Adjust chili pepper, salt and pepper to taste.

 

5. Serve boiling hot with cream cheese and finely cut chives.

 

Buon Appetito!

Cooking · Life at Castello di Montegiove

Wild boar sugo in bianco

The cinghiale, or wild boar, is a symbol of Umbrian and Tuscan countryside cooking and a delicacy of sorts; however, they can quickly become pests. When they forage the woods, these creatures seams calm enough, but when a boar tears through vineyards and village gardens, they can create destruction within moments. Boar hunting season is in the fall through early winter, leading to lovely rich wintertime sauces.

Lifeatcastellomontegiove wild boar sugo bianco

This recipe is in bianco and is lighter and more delicate than the traditional wild boar tomato sauce, the portion serves about 12 people so I only use 1/3 for a 4 people meal, the rest goes in the freezer.

400 g Tagliatelle  (4 persons)

250 g Minced Wild boar meat

50 g Bacon, chopped as fine as possible

1 Carrot, grated

1 Celery stalk, chopped as fine as possible

1 Small onion, chopped as fine as possible

4-5 Juniper

1 Laurel leaf

2 Glass of white wine

1-2 cups of vegetable broth

1 Cup of milk

Olive oil

Pepper

Salt

Grated Pecorino cheese for serving

 

Heat a large saucepan on med-high with the olive oil, add the onions, carrots and celery. Sweat the mix on low heat for about 5 minutes.

Add the minced wild boar meat and cook for about 8-10 minutes, until cooked through but not browned. Add the white wine and let reduce by about ½. Then add the laurel leaf and junipers (slightly crushed) together with the broth. Let cook for around 30 minutes add more broth if it dries out. When the liquid is reduced by about ½ add the milk and continue to stir; reduce heat if needed. Season to taste with salt and pepper.

Bring a large pot of water to the boil add a pinch of salt and a splash of olive oil. Cook the pasta according to packaging. Drain and mix together with the sauce in a bowl.

Serve with grated pecorino cheese and a good glass of Castello di Montegiove wine.

Buon Appetito!!

Cooking · Glutenfree · Life at Castello di Montegiove · Virgin Olive Oil

Pasta con pesto di Cavolo Nero

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160 g Pasta (with or without gluten)

125 g Ricotta

300 g di Cavolo Nero / Tuscan Kale

1 spoon anchovy paste

50 g chopped Almonds

1 garlic clove

Black pepper

Olive oil

Parmesan cheese for serving

 

Clean the kale and cut away the stalk.

Cook the kale until tender, leave to cool. (save some of the cooking water for later)

Heat water for the pasta.

Transfer kale, olive oil, 2/3 of the almonds, anchovy paste, ricotta and garlic into a food processor and blend until smooth. If the pesto gets to thick add some of the cooking water from the kale.

Cook the pasta, drain and add it to the pesto, serve with a drizzle of olive oil, ground black pepper and parmesan cheese.

 

Buon Appetito!

Cooking · Life at Castello di Montegiove · Wine

Rabbit in Mustard

Lifeatcastellomontegiove. mustardrabbit

This winter we have had a visiting French winemaker Caroline staying with us. We all tried our best to speak French, the girls with more luck than Lorenzo and I, but we had lots of fun trying. Caroline’s favourite dish is Lapin à la moutarde, so that’s why this classic French country recipes has sneaked into my Italian kitchen.

Serves 4:

1 rabbit, cut into serving pieces

4 tablespoons butter

2 large shallots, chopped

1/2 cup white wine

1/2 cup water

1/2 cup grainy country mustard, like Dijon

Fresh thyme

1/2 cup heavy cream

4 tablespoons finely chopped parsley

Salt and pepper

 

Heat the butter over medium heat in a large sauté pan with a lid. Pat the rabbit pieces dry and brown them in the butter. Once the rabbit is browned, remove it to a bowl.

Add the shallots to the pan and brown them well.

Pour in the white wine and turn the heat to high. Add the mustard, thyme and water and bring to a boil. Season to taste.

Add the rabbit pieces, coat them with the sauce, turn the heat to low. Cover and simmer for 30 to 45 minutes. It might need more time, but should not need more than an hour total. When the meat is ready, remove it to a platter. 

Turn the heat up and boil the sauce down by half. Turn off the heat and add the cream and parsley. Stir the sauce to combine. Season to taste.

Return the rabbit to the pan. Coat with the sauce and serve at once.

Serve this dish with crusty bread, green beans and Castello di Montegiove RoSaTo.

 

Buon Appetito!

 

 

 

 

 

 

 

Christmas · Cooking · Glutenfree · Life at Castello di Montegiove

Candy Apples

Lifeatcastellomontegiove candy apple

 

An almost healthy Christmas afternoon snack and both fast and easy to make.

For 4 apples you will need:

125 g sugar

1/2 dl water

4 sticks (around 25 cm long)

a pieces of parchment paper

 

Wash and dry the apples and stick the stick into the tops of the apples.

In a heavy-bottomed saucepan mix together sugar and water, leave it bubbling on medium/low temperature until the candy syrup is clear.

Roll the apple around in the candy syrup one at a time, let the excess syrup drip off. Put the apples on the parchment paper and leave them to harden -takes around 10 minutes.

Buon Appetito!!!

Christmas · Life at Castello di Montegiove

Christmas Market 2018

Mercatino flyer til mail mv

Time is flying and it is soon time again for the annual Christmas Market at Castello di Montegiove, the first Sunday in December, where I am bringing a bit of my Scandinavian childhood Christmas to the castle. Our family Christmas begins with preparing for the market, we decorate the castle with wreaths, festoons, string lights, Christmas threes and so much more and we just can’t wait to open the gates and let visitors in.

There will be more than 15 stands this year selling all kind of Christmas related products and also this year we are counting on Santa Claus to come by and say hello to the children. The Christmas market is as always combined with wine tasting of Castello di Montegiove wines and the delicious porchetta from our local famous porchettaro.

Just can’t wait to the 2th of December!!

Life at Castello di Montegiove · Virgin Olive Oil

Olive Harvest 2018

 

This years olive harvest at Castello di Montegiove has begun in amazing weather and with a much higher quantity and quality than we dared to expect after the cold weather last winter and spring this year.

We pick every olive by hand and there are many many hours of hard work hidden in the process from the olive on the tree to the finished bottled olive oil, but to follow the olives first to the olive mill and then experience how our own green olive oil is coming out of the tap at the end of the machine is worth it all.

Olio d’oliva is one of -if not THE most important ingredient in the Italian kitchen and we just can’t wait to drizzle the newly pressed fresh green oil on bruscetta, salat, meat and everything else!

 

Benvenuto Olio Nuovo!!