Cooking · Life at Castello di Montegiove

Vitello Tonnato Freddo

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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).

 

Meat:

600g Veal girello / Veal nut (tied with string)

1 carrot

1 onion

1 celery stick

1 tbsp white wine vinegar

Olive oil

1 pinch of salt

Water

 

Sauce:

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.

Buon Appetito!

 

 

 

Cooking · Garden · Life at Castello di Montegiove

Zucchini side dish

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A fantastic way to use some of the zucchinis that the kitchen garden is so full of right now.

4-5 small Zucchinis diced

Salt

Frying oil

1/2 Garlic crushed

Fresh basil

Fresh parsley

Fresh oregano

Olive oil

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.

Buon Appetito!

Cooking · Life at Castello di Montegiove

Spicy winter soup

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Nice winter soup to heat you up on a cold winter day

Serves 4

1 kg tomatoes chopped into pieces

6 big red bell peppers cleaned and chopped into pieces

4 red onions chopped into pieces

4 cloves of garlic sliced into halves

Dried chili pepper, powder or fresh (according to taste)

Olive oil

Salt and pepper

A handful of fresh basil leaves

1-2 dl milk

 

1.

Preheat the oven to 200C. Line a large baking tray with baking paper.

2.

Place the chopped tomatoes, bell peppers, onions, garlic and chili in the baking tray season with olive oil, salt and pepper. Bake for 45 minutes, stir occasionally.

3.

Remove baking tray from the oven and let cool down a bit. Puree the soup in batches in a blender together with basil leaves until smooth add milk until you get the right consistence.

4.

Transfer the soup to a pot and heat up again. Season to taste with salt and pepper.

Serve with a piece of homemade bread.

Buon Appetito!

 

castello montegiove wintersoup

Cooking · Life at Castello di Montegiove

Red Cabbage Coleslaw

Castello di Montegiove. Coleslaw

A nice and fresh alternative to the traditional coleslaw. Goes very well with wild boar burger or any other kind of pork dishes.

4 Large Carrots roughly grated

400 g Red cabbage sliced very thin

1 1/2 dl good quality Mayonnaise

2 tbsp strong mustard

Lemon juice

Cumin seeds grated

Salt and Pepper

Mix mayonnaise, mustard, cumin, lemon juice, salt and pepper season to taste and set aside.

In a large serving bowl combine grated carrots and the sliced red cabbage.

Pour the mayonnaise mix over the vegetables and fold everything together, set aside for 30 minutes.

Buon Appetito!

Cooking · Life at Castello di Montegiove

Blue Boar Burgers

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This is another of Jack and Deans delicious recipes. The sauce is made from HP sauce and Worcester sauce but I don’t know if they exit gluten free, that’s why we use gluten free barbeque sauce in our burgers.

4 Blue Boar Burgers:

500 g minced wild boar meet

Barbeque sauce or (1 tbsp HP sauce, 1 tbsp tomato sauce, Worcestershire Sauce)

1 shallot, finely diced

50 g Blue Cheese

1 Crisp apple sliced

Watercress or Valeriana salad

Butter or oil to fry

4 Burger Buns

 

Hand work the mince to encourage binding.

Divide and flatten to 2 cm thickness and leave on the fridge for 30 minutes

Mix HP sauce, Worcestershire sauce and tomato sauce together add the diced shallot or use the barbeque sauce.

Season and fry burgers (medium/high heat 4 minutes on each side)

Half and warm burger buns

Spread sauce onto warm bun, add sliced apple, burger and top with blue cheese and water cress.

Serve with a glass of Castello di Montegiove red wine.

Buon Appetito!

 

 

 

 

 

 

 

 

 

Cooking · Life at Castello di Montegiove · Wine

Slow Roast Lamb with Balsamic and Vino Rosso from Castello di Montegiove

This autumn and winter we have been so lucky to have two creative and multi-talented young men as our guests here in Montegiove. They have been restoring parts of the old castle, gardening, working in the wine cellar, picking grapes and olives but best of all playing in the kitchen and cooking delicious meals from local commodities -not extravagant or expensive but simple and fantastic everyday cooking a real treat to get some new inspiration.

This recipe is made by Jack and Dean. It is a real winter-warmer, the sweetness of the balsamic and the tender meat makes it a perfect combination and ideal for a cold winter evening served with a glass of Castello di Montegiove “T”.

Castello Montegiove Lamb Schoulder

Scrag of Lamb- shoulder (with bone) 300 g pr. Person

Rosemary & Thyme

Salt & Black pepper

Olive oil

Balsamic Vinegar

4 Onions

3 Large Celery Stalks

2 Large Carrots

6 Cloves of Garlic, peeled and bruised

Vegetable Stock

Red Wine. Castello di Montegiove Gatto Gatto

-Chop lamb into parts (to fit pot), roughly score flesh and massage with oil, salt, pepper and balsamic.

-Submerge in the red wine, cover and let marinate over night.

….

-Roughly chop vegetable.

-Sweat onion in olive oil. When soft, add garlic and celery. As celery softens, add carrots and herbs.

-Combine and add stock to ½ fill your pot. Season to taste and simmer until reduced to ¼ of your pot.

-Add lamb and juices and enough stock to cover, bring to boil.

-Reduce heat and simmer for 2 hours, turning occasionally.

-After 2 hours attempt to remove meat from the bone with a fork, if possible remove bone. If not continue to simmer.

-Once bones are removed reduce heat, season to taste with balsamic NOT salt. Reduce by 1/3.

-Serve with a garlic and rosemary mash and Castello di Montegiove “T”.

Buon appetito and thank you Jack and Dean!

Castello Montegiove Jack and Dean

Cooking · Life at Castello di Montegiove · Virgin Olive Oil

Pasta with Broccoli and New Castello di Montegiove Olive Oil

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Pasta with Broccoli and fresh New Olive Oil from Castello di Montegiove

So easy and healthy, a real winter favourite dish, served with our fresh olive oil.

 

Serves 4

350 g short pasta (cooking time maximum 5-6 minutes)

800 g broccoli

Fresh New Green Olive Oil

Grated parmesan cheese

Salt

 

Bring a large pot of water to a boil.

Meanwhile wash and cut the broccoli into small florets.

Add salt to the boiling water and then add broccoli and pasta.

Cook for 5-6 minutes. Drain. Serve with grated parmesan cheese and fresh green olive oil.

 

Buon Appetito!

 

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