120 g caster sugar
6 dl milk
-Preheat oven to 180°C.
-Cook milk and vanilla in a saucepan until boil. Set aside to cool down.
-Combine 20 g of sugar with 2 tbsp. cold water in the metal cream caramel mold. Place the mold directly on the burner on low heat. When the sugar is melted and golden remove from the heat.
-Whisk eggs and the remaining sugar in a bowl until creamy. Slowly add the cooled milk mix and whisk gently. Pour into the mold with the melted sugar.
-Place the mold in a round baking dish. Pour boiling water into the dish until half full. Bake for 30 minutes. Remove baking dish from the oven and the mold from the water. Set aside to cool down.
-Before servingrun the point of a sharp knife around the top edge of the mold, place a dessert plate on top and invert. Give the mold and plate a sharp shake and carefully remove the mold.
Bullet journal cover for September by Norasmessyart
Summer is almost over, the nights are getting fresher and we are collecting wild blackberries and figs, filling the freezer with tomato sauce and vegetables ready for winter cooking, autumn is just around the corner. The kids are getting ready for school, all books are bought and after more than 12 weeks of Italian school holiday it is about time to get started again (says the parents). We are charging our batteries for the upcoming wine harvest and cleaning and preparing the cellar for biggest event of the year at Castello di Montegiove. Happy September to all!
Here at Castello di Montegiove we have our own historian Luca Montecchi. Luca comes once in a while and goes through our library and archives in search for all kinds of interesting old stuff. For some times he has been looking for a receipt and correspondence related to an old family portrait from around 1850 painted by a famous painter from Orvieto. Every time Luca is around he discovers things and detail about the family history at Castello di Montegiove. This week we found some old file boxes and I especially liked the one with “Contratti Moderni” written on it, they are all from around the beginning of 18-hundred, so maybe not real up-to-date modern contracts.
Vitello Tonnato is one of my favourite summer dishes, it is easy to prepare and as you can make it in advance it is one of the best dishes to serve for guest when you are not sure of the ETA (Estimated Time of Arrival).
600g Veal girello / Veal nut (tied with string)
1 celery stick
1 tbsp white wine vinegar
1 pinch of salt
200g of tuna tinned in olive oil, drained
3 anchovy fillets
2 eggs, hard boiled, just need to use the yolks
2 tbsp capers, drained
1 lemon, juice only
Pepper and saltto taste
5 tbsp extra virgin olive oil
Bring the water to boil in a large saucepan add salt, meat, carrot, onion, celery, the vinegar and olive oil. Cover and simmer for 1 ½ to 2 hours.
Remove the saucepan from the heat, leave the meat in the liquid and allow to cool completely. Don’t throw the liquid away.
While the meat is cooling, make the tuna sauce. Place the tuna, capers, anchovy fillets and egg yolks in a food processor and blitz for about 30 seconds. Add the lemon juice and olive oil and whiz for another 10 seconds. Season with black pepper. If the sauce is too dense you can add a bit of the cold liquid from the saucepan. The finished sauce will have a similar consistency to fresh mayonnaise
Remove the string from the meat slice the veal thinly and place the slices on a large serving dish. Pour the sauce over the top of the meat garnish with whole capers or cornichons. Leave covered for a couple of hours before serving.
A fantastic way to use some of the zucchinis that the kitchen garden is so full of right now.
4-5 small Zucchinis diced
1/2 Garlic crushed
Salt the zucchini dices and leave them to draw out the moist. Dry them with a paper towel.
Heat frying oil in a large frying pan over high heat. When it shimmers, add the zucchini. Stir-fry until crisp-tender, about 2 minutes. Leave on a piece of paper towel to remove left over oil. Transfer to a serving dish and season to taste with crushed garlic, finely choppedfresh basil, parsley and oregano and a bit of olive oil.
Right now we are in the middle of May and the weather is behaving very different from previous years. It is supposed to be spring with sunny days… but instead we have half day with sun and half day with rain.
The mornings are beautiful with sun and the birds are singing happily and busy making nests and taking care of their young ones. In the afternoons the rain will start pouring down leaving everything green and crisp.
I must admit that I enjoy the weather like this, the summer is always very long and very warm in Montegiove so for me, being north European, it feels refreshing with a spring like this that leaves the garden and park perfectly watered and all water reserves full and ready for the long summer.
I am not worried summer will come and this year it will be greener and prettier than ever!
Umbria in spring is splendid! with blooming flowers, gorgeous views and green landscapes. Especially in an area as full of natural beauty as this one. The countryside of Umbria is often nicknamed the “green heart of Italy,” is beautiful year-round. But in the springtime, when the weather is mild and not too hot the flowers are blooming, it’s especially pretty.
Don’t miss Umbria in springtime.