Marmellata di Mele Cotogne.
The quince is an old fruit known back to ancient civilizations. Italian marmalade was originally made of quince, it was the only way to use the fruit as it is inedible raw .
The fruit is very hard and to get the best result for the marmalade you have to collect the quince very mature or simply pick up the fallen fruits.
Quince is also pretty for decorations and will last a very long time in a centrepiece.
500 g Quince, very mature
200 g Sugar
2 Lemons juice and zest
1/2 dl water
Wash the fruits, remove cores and seeds and chop into equal size chunks. Place in a saucepan add water and sugar, let simmer for 30-45 minutes.
When the fruit is tender add lemon juice and zest stir well and season to taste with lemon and sugar. To make the marmalade smooth blend the cooked fruit, transfer back to the saucepan and heat up again.
Fill the marmalade in clean sterilized jars, tighten the lid and let them cool completely upside down.
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)
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.
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.
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.