Insalata di Polpi is one of our favourite summer dishes. It is easy to prepare in advance and is perfect on a summer buffet, as a starter or for lunch with a glass of Castello di Montegiove BiAnCo.
To serve 4 you will need:
1 kg Octopus, cleaned and washed (remove the inside of the head)
5 large potatoes
Olive oil (Castello di Montegiove)
Salt and pepper
Place the octopus in a very large pot with plenty of cold water.
Bring water to boil add salt and boil the octopus exactly 10 minutes, remove the pot from the stove and let the octopus cool down in the boiling water with a lid on.
Meanwhile peal, cut and boil the potatoes.
Cut the octopus in smaller pieces and serve the cold or lukewarm with the boiled potatoes, season with white vinegar, olive oil, lemon juice, parsley, salt and pepper.
This weekend we had a great experience with 3 Danish wild boar hunters, hardworking chef Mikkel Karstad and photographer Anders Schonnemann.
The hunters where out early morning and late night waiting for the boars. They all went looking for truffles with our truffle hunter and his dogs and found a nice handful of fresh truffles. Mikkel and Anders collected wild cicoria and herbs with signora Mara from the village and they made a gorgeous dinner together.
Saturday Mikkel grilled the meat from the wild boar the hunters had shot the day before and we all had lunch together in the garden under the trees. It was fascinating to see how everyone collaborated to make it all work out perfect. Anders made stunning photos of the whole event and we all fell in love with Montegiove all over again just looking at his photos.
A great weekend with lots of wine, fun and inspiration.
An all year round recipe nice both for lunch and dinner.
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.
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.
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.