This mushroom pâté recipe is an updated version of the classic retro vegetarian buffet dish from my childhood in the 70-ies.
Mushroom Pâté (serves 4-6)
500 g fresh mushroom (cleaned and chopped into small pieces)
3 small onions, chopped
1 Garlic clove, minced
50 g Hazel nuts, chopped
100 g cooked rice
1 tblsp. Fresh or dried Thyme
30 g Gorgonzola
2 ½ dl cream
Salt and Pepper
- Heat up the oven till 175 degrees.
- Cook the onion, garlic, nuts, mushrooms and thyme in olive oil. Mix with the cooked rice and all the rest of the ingredients.
- Season to taste with salt and pepper. Pour into a greased nice crock and bake the pâté in the oven for around 60 minutes.
Can be served warm or cold together with freshly baked bread and a salad.
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.
160 g Pasta (with or without gluten)
125 g Ricotta
300 g di Cavolo Nero / Tuscan Kale
1 spoon anchovy paste
50 g chopped Almonds
1 garlic clove
Parmesan cheese for serving
Clean the kale and cut away the stalk.
Cook the kale until tender, leave to cool. (save some of the cooking water for later)
Heat water for the pasta.
Transfer kale, olive oil, 2/3 of the almonds, anchovy paste, ricotta and garlic into a food processor and blend until smooth. If the pesto gets to thick add some of the cooking water from the kale.
Cook the pasta, drain and add it to the pesto, serve with a drizzle of olive oil, ground black pepper and parmesan cheese.
This years olive harvest at Castello di Montegiove has begun in amazing weather and with a much higher quantity and quality than we dared to expect after the cold weather last winter and spring this year.
We pick every olive by hand and there are many many hours of hard work hidden in the process from the olive on the tree to the finished bottled olive oil, but to follow the olives first to the olive mill and then experience how our own green olive oil is coming out of the tap at the end of the machine is worth it all.
Olio d’oliva is one of -if not THE most important ingredient in the Italian kitchen and we just can’t wait to drizzle the newly pressed fresh green oil on bruscetta, salat, meat and everything else!
Benvenuto Olio Nuovo!!
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.
350 g short pasta (cooking time maximum 5-6 minutes)
800 g broccoli
Fresh New Green Olive Oil
Grated parmesan cheese
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.
The olive harvest at Castello di Montegiove is one of the most important annual events on the farm.
Nets are spread below the old trees and our people are carefully combing the branches to make the olives fall down in the net. The same evening the olives are transported to the olive mill and pressed into our famous Castello di Montegiove – Olio Extra Vergine di Oliva.
In November the olive mills come to live after almost a year of hibernation. Inside the mill there is an infernal noise and a fabulous aroma of the newly pressed olive oil. Outside there are cars and people everywhere, tractors carrying big loads of olives and normal cars full of boxes with olives. When the cars are leaving the mill it is easy to see who is carrying the oil and who is carrying the empty boxes, as the cars with the oil are driving very slowly and carefully to avoid the tanks with precious oil to fall over.
The very best bruschettas are with new oil just arriving back from the mill with a drizzle of salt, so simple and so tasty.