Uncategorized

Rose Petal Jam

 

 

The roses are blooming at Castello di Montegiove right now and spreads strong perfumed scent all over the garden and park.

This jam actually manage to capture the perfume and colour of the roses, and when you open a jar during a rainy day it is just like summer again.

200 g Rose Petals (dark pink and strong perfumed)

Sugar 600 g

9 dl water

Lemon juice from one lemon (3 Tbsp. spoons)

4-5 Tbsp. Fruit Pectin powder (or as much you need to get the consistence your prefer)

Preparation

1.  Place water and roses in a saucepan. Bring to a gentle simmer for 10 minutes.

2.  Add 400 g sugar and stir well.

3.  Add lemon juice, stir well and bring to a gentle simmer for 10 minutes.

4. Mix the rest of the sugar with the pectin powder and stir into the saucepan. Cook for another 20 minutes.

5. Fill the jam into clean sterilized jars, tighten the lit and let them cool completely upside down.

Delicious on a piece of toast, dribbled over icecream or stired into plain yogurt.

Bon Appetito!

 

 

Uncategorized

Salad with Pear and Arugula salad

Castello di Montegiove Pear Salad

The combination of the Arugula, the crispy pear and the salty Grana cheese is just amazing. Use it as a starter or as side dish for chicken or veal.

 

Serves 4

60 g of young Arugula salad (not too bitter)

1 large crispy Pear

60 g Flakes of Grana Padano cheese

50 g Walnuts

50 g Dried Cranberries or Raisins

Drizzle of Aceto Balsamico

 

Wash and dry the Arugula and place it on a serving plate. Peal the pear and slice it in very thin slices. You can leave the skin on the pear if you like the texture. Place the pear on top of the Arugula together with the Grana cheese.

Sprinkle walnuts and cranberries over the salad and just before serving drizzle the Aceto Balsamico on the top.

Buon appetito!