French Buckwheat Crepes are gluten free. It is an easy and healthy recipe that French people love to eat for dinner stuffed with spinach, goat cheese or ham.
225 g buckwheat flour
1/2 teaspoon fine sea salt
2 large eggs
2 dl milk
2 dl water
Butter for cooking
Put the flour, salt, egg and half the milk and water into a bowl or jug.
Beat to a smooth paste then stir in the remaining milk and water to make a thin batter (you can leave the batter in the refrigerator for a couple of hours or continue to cook the pancakes right away).
Melt the butter in a large frying pan and get the pan nice and hot.
Pour or spoon some batter into the hot pan and roll it out to the edges.
Cook the pancake, loosening the edges, until the base is golden.
Turn it over and cook the other side. Repeat until the batter is used.
Put the galette in a large baking dish and into the oven to keep warm while you make the others.
Serve with sweet or savoury fillings of your choice.
Harvest time is very very busy, but the poussin dinner has by now become one of our “must does” even after a long days work in the wineyard and cellars. To sit down with a good glass of wine and enjoy the odour of the newly pressed grapes in the cellar is one of the little pleasures of life.
30 g Butter
Salt & pepper
3 dl chicken stock
1 dl Red wine or RoSaTo
50-100 g seed free grapes cut in halves
2 ½ dl Cream
Rinse inside and outside of poussins, and pat dry.
Fill each of the poussins with the grapes and close with a wooden toothpick.
Melt the butter in a large casserole and brown the poussins starting with breast side and then the other sides.
Turn the poussins with breast side down, season with salt and pepper, add the chicken stock and the RoSaTo. Cook for about 15 minutes then turn carefully to the back and cook other 15 minutes. Be sure they are cooked through. Remove from the casserole and let them rest for 15 minutes covered with foil.
Meanwhile heat the pan gravy, add the cream and cook for about 5 minutes season to taste with salt and pepper.
Serve with roasted or mashed potatoes and a glass of Castello di Montegiove MiMoSo.
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.