Cooking · Life at Castello di Montegiove

Veal scallops with asparagus

Easy and quick recipe, you can also use chicken or turkey, instead of veal scallops.

Serves 4

Ingredients:

8 Veal scallops

Asparagus 1 big bunch

1 glass of white wine

2 dl cream

Olive oil

Butter

Flour

Salt

Pepper

Clean the asparagus and cook them in salted water for about 5 minutes, don’t let them overcook. Drain and put them aside.

Heat up a pan and add the olive oil and butter.

On a plate stir together flour with salt and pepper, dip the scallops into the flour mix.

Cook the scallops until browned and just cooked through, 2 to 2 1/2 minutes on each side. Transfer to a serving plate and keep them warm while you make the sauce.

Add the white wine to the hot pan and let it simmer for 3 to 5 minutes, add the cream and let it heat up until it is reduced. Meanwhile cut the asparaguses into smaller pieces and add them to the pan with the simmering sauce. Season to taste with salt and pepper.

Pour the warm sauce with the asparaguses over the veal scallops and serve.

Buon Appetito!

 

 

Life at Castello di Montegiove · Wine making

ro.sa.to.

 

We have been bottling our new ro.sa.to. 2016, it is one of the first signs that spring is on the way to Castello di Montegiove. The bottles with the pretty, bright pink wine looks so inviting and makes me look forward to summer lunches and evening aperitifs with friends and family at the terrace.

It is produced from Sangiovese, Canaiolo Nero and Sagrantino grapes using the classical “saignée” method. The “saignée” process involves bleeding off a portion of wine after only a short period of time in contact with the grape skins. The colour of the rosé wine is derived from pigments only found in the skins of coloured grapes; the resulting colour of the juice from a short contact with the skins will have light or bright pink hue.

Cin Cin!

 

 

 

Cooking · Life at Castello di Montegiove

Banana bread with chocolate chunks

A delcious way to use the overripe bananas no one likes to eat from the fruit basket.

Ingredients:

3 Eggs

170 g Sugar

2 teasp Vanilla sugar

125 g Flour (if gluten free use bread flour)

1 teasp Baking powder

100 g Butter melted (cold)

1-2 Bananas overripe (mashed)

150 g Chocolate chopped into small chunks

1. Preheat the oven to 175 degrees C. Butter a loaf tin (ca 1 l.) or use baking paper.

2. Beat the eggs with the sugar and vanilla sugar until light and fluffy. Mix the flour with the baking powder and fold it carefully into the egg mixture together with the cold melted butter. Add the mashed banana and chocolate chunks.

3. Pour mixture into the loaf tin and bake in centre of the oven for around 45 minutes or until a toothpick inserted into the centre of the cake comes out clean.

4. Remove cake from oven and let it cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

Buon Appetito!

Easter · Garden and Nature

Easter

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I am already looking forward to the Easter holiday here at Castello di Montegiove. We always go for long walks or bicycle rides with friends and family and we often end up having an improvised picnic when the first warm sun rays allows it.

In Montegiove, Easter is celebrated with traditional food such as roasted lamb, artichokes and the delicious Colomba Pasquale witch is a cake shaped as a dove. All the ladies in the village gather around the old wood fired ovens to bake “Le Torte di Pasqua” witch is a cheese bread served with eggs and cured meat for the Easter lunch or Easter picnic.

On Palm Sunday, olive branches are handed out to people during the mass and on Easter Monday, there will be dances, concerts and games involving huge Italian chocolate Easter eggs.

For the Easter processione at the night of Good Friday, the statues of Maria and Jesus are brought out of the village church and paraded through the streets of Montegiove and the participants are wearing ancient attire.

So many things are going on in the Umbrian hill towns during Easter. In Panicale a small town near Montegiove they play “Ruzzolone” where huge wheels of cheese, weighing about 4 kilos, is rolled around the village walls as a local version of golf, so much fun.

For our family Easter is the time of the year where we take time off to enjoy each other’s company and Montegiove becomes alive after the quiet winter.

 

Garden and Nature · Life at Castello di Montegiove

Spring Flowers

 

Time to start spring with wild Helleborus, Hyacinths and Tulips

It is still a bit grey outside but spring is in the air, the weather is mild and wet and the wild Helleborus Foetidus are blooming everywhere around the castle.

I can’t wait for spring to come. So I made a corner of the kitchen in spring mood with all these nice pink and white hyacinths and tulips. Now there is a fresh green perfumed scent in the house. It looks like a nice flowerbed and it is just like having a bit of the garden in here.

Cooking

Carrot Soup

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Soup Season.

This winter carrot soup is easy to make and full of vitamins.

 

Serves 4 Persons

1 kg carrots grated roughly in a food processor

1 Onions chopped

2 Garlic cloves, minced

1,2 l boiling water

Vegetable stock granules or 1 cube, dissolved in the water = Broth

Olive oil

Cream or cream cheese

Fresh thyme leaves

Salt pepper

1.Heat the oil in a pot over a low heat, add the chopped onion and garlic and fry gently for about 5 minutes. Add the grated carrots and the broth.

2.Let the soup boil until carrots are completely tender (from 30 to 50 minutes). Remove from the heat and let cool down a bit. Puree the soup in batches in a blender until smooth add more water/broth if the soup is too dense.

3.Transfer the soup back to the pot and heat up again, add the thyme, when warm add a splash of cream or cream cheese. Season to taste with salt and pepper.

Serve with toasted whole wheat bread.

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Buon Apetito!!!

 

Garden and Nature · Life at Castello di Montegiove

Mapping

old-map-of-montegiove-and-castle

Castello di Montegiove and the surrounding estate.

Old hand painted map from the Gregorian Cadastre (1816-1834).

The last couple of days I have been drawing trekking maps for walking in the surroundings of Montegiove. The maps are meant as guides for our guests in the farmhouses who want to go for walks or bike rides in the nature.

We have dragged the girls along for exploring and testing the walks and it has been so much fun. Sunday we walked on a path leading to an old Lombard fortification from the 9th-10th centuries that was excavated in 1988. It was really exiting imagining how everything looked like, when these people lived here so many years ago.

Montegiove keeps on surprising me with the history and all the things that have been going on in the past just outside the castle gate, if the walls could talk they would have so much to tell.