Cooking · Life at Castello di Montegiove

Spicy winter soup

castello montegiove wintersoup2.jpg

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

garden and nature · Life at Castello di Montegiove

Porcupine

Castello di Montegiove Istrice

For the last many weeks my husband has meet this charming little friend every afternoon at the same spot and he finally managed to take a fantastic photo of the animal. Normally porcupines are very shy and not easy to get close to, but this one is actually not afraid at all and it almost looks like he enjoyed posing for the camera.

The porcupine quills that cover the back can get up to 35 cm long. In case of danger, the porcupine threatens the adversary by shaking the tail where the quills are particular hollow to make a rattling sound.

Just one of the many wild animals to meet on the estate of Castello di Montegiove.

Life at Castello di Montegiove

Winter light

Castello di Montegiove winter Light

Castello di Montegiove sits on the top of a hill and oversees the weather changing from sun to rain from cloud to storm and from winter to summer. Now we are in February and the shadows and light are filling the afternoon sky over the castle with an almost heavenly atmosphere. We have rainy days and sunny days where you can almost feel spring is in the air, but best of all the evocative shafts of light which spotlight the glories of this medioeval place.

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!

Life at Castello di Montegiove

Duomo di Orvieto

Duomo di Orvieto, Lifeatastellomontegiove

“It is one of the highest achievements of Italian Gothic art and architecture. Few buildings in the world are that ornate, and at the same time – few have such a well balanced and harmonious architecture.” (W.mondo)

The Cathedral is built in the highest spot of Orvieto cliff and view towards this beautiful building opens from many streets in the city. Lorenzo Maitani, who also designed the Siena Cathedral, became chief-engineer in 1309 and it is easy to see the similarity between the two Cathedrals.

The façade of the Duomo is decorated with golden mosaics and it is seen as one of the masterpieces of European architecture and art in the Late Medieval Ages.

Especially interesting are the frescoes by Luca Signorelli (1499 – 1503). Working feverishly night and day, he frescoed every inch of the chapel with scenes depicting “The last Judgement”, end of the world, the resurrection of the dead, Paradise and Hell. He was very influenced by the dire warnings in fellow Florentine Dante’s “Divine Comedy”. These frescoes are some of the most beautiful and interesting ones in Italy.

Il Duomo di Orvieto is definitely worth a visit and it is only 30 minutes from Castello di Montegiove.

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