Black Truffles · Cooking · Gluten Free · Hunting · Life at Castello di Montegiove · Special Events · Wine

Hunting, cooking and photographing

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This weekend we had a great experience with 3 Danish wild boar hunters, hardworking chef Mikkel Karstad and photographer Anders Schonnemann.

The hunters where out early morning and late night waiting for the boars. They all went looking for truffles with our truffle hunter and his dogs and found a nice handful of fresh truffles. Mikkel and Anders collected wild cicoria and herbs with signora Mara from the village and they made a gorgeous dinner together.

Saturday Mikkel grilled the meat from the wild boar the hunters had shot the day before and we all had lunch together in the garden under the trees. It was fascinating to see how everyone collaborated to make it all work out perfect. Anders made stunning photos of the whole event and we all fell in love with Montegiove all over again just looking at his photos.

A great weekend with lots of wine, fun and inspiration.

 

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Cooking · Life at Castello di Montegiove · Wine

Rabbit in Mustard

Lifeatcastellomontegiove. mustardrabbit

This winter we have had a visiting French winemaker Caroline staying with us. We all tried our best to speak French, the girls with more luck than Lorenzo and I, but we had lots of fun trying. Caroline’s favourite dish is Lapin à la moutarde, so that’s why this classic French country recipes has sneaked into my Italian kitchen.

Serves 4:

1 rabbit, cut into serving pieces

4 tablespoons butter

2 large shallots, chopped

1/2 cup white wine

1/2 cup water

1/2 cup grainy country mustard, like Dijon

Fresh thyme

1/2 cup heavy cream

4 tablespoons finely chopped parsley

Salt and pepper

 

Heat the butter over medium heat in a large sauté pan with a lid. Pat the rabbit pieces dry and brown them in the butter. Once the rabbit is browned, remove it to a bowl.

Add the shallots to the pan and brown them well.

Pour in the white wine and turn the heat to high. Add the mustard, thyme and water and bring to a boil. Season to taste.

Add the rabbit pieces, coat them with the sauce, turn the heat to low. Cover and simmer for 30 to 45 minutes. It might need more time, but should not need more than an hour total. When the meat is ready, remove it to a platter. 

Turn the heat up and boil the sauce down by half. Turn off the heat and add the cream and parsley. Stir the sauce to combine. Season to taste.

Return the rabbit to the pan. Coat with the sauce and serve at once.

Serve this dish with crusty bread, green beans and Castello di Montegiove RoSaTo.

 

Buon Appetito!

 

 

 

 

 

 

 

Cooking · Life at Castello di Montegiove · Wine

Harvest time Poussin

Castello di Montegiove. Harvest time Poussin 1.jpg

 

Harvest time is very very busy, but the poussin dinner has by now become one of our “must does” even after a long days work in the wineyard and cellars. To sit down with a good glass of wine and enjoy the odour of the newly pressed grapes in the cellar is one of the little pleasures of life.

Serves 4

4 Poussins

30 g Butter

Salt & pepper

3 dl chicken stock

1 dl Red wine or RoSaTo

50-100 g seed free grapes cut in halves

2 ½ dl Cream

Rinse inside and outside of poussins, and pat dry.

Fill each of the poussins with the grapes and close with a wooden toothpick.

Melt the butter in a large casserole and brown the poussins starting with breast side and then the other sides.

Turn the poussins with breast side down, season with salt and pepper, add the chicken stock and the RoSaTo. Cook for about 15 minutes then turn carefully to the back and cook other 15 minutes. Be sure they are cooked through. Remove from the casserole and let them rest for 15 minutes covered with foil.

Meanwhile heat the pan gravy, add the cream and cook for about 5 minutes season to taste with salt and pepper.

Serve with roasted or mashed potatoes and a glass of Castello di Montegiove MiMoSo.

Buon Appetito!

 

Castello di Montegiove. Harvest time Poussin 2

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