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.