Time is flying and it is soon time again for the annual Christmas Market at Castello di Montegiove, the first Sunday in December, where I am bringing a bit of my Scandinavian childhood Christmas to the castle. Our family Christmas begins with preparing for the market, we decorate the castle with wreaths, festoons, string lights, Christmas threes and so much more and we just can’t wait to open the gates and let visitors in.
There will be more than 15 stands this year selling all kind of Christmas related products and also this year we are counting on Santa Claus to come by and say hello to the children. The Christmas market is as always combined with wine tasting of Castello di Montegiove wines and the delicious porchetta from our local famous porchettaro.
Just can’t wait to the 2th of December!!
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!!
French Buckwheat Crepes are gluten free. It is an easy and healthy recipe that French people love to eat for dinner stuffed with spinach, goat cheese or ham.
225 g buckwheat flour
1/2 teaspoon fine sea salt
2 large eggs
2 dl milk
2 dl water
Butter for cooking
Put the flour, salt, egg and half the milk and water into a bowl or jug.
Beat to a smooth paste then stir in the remaining milk and water to make a thin batter (you can leave the batter in the refrigerator for a couple of hours or continue to cook the pancakes right away).
Melt the butter in a large frying pan and get the pan nice and hot.
Pour or spoon some batter into the hot pan and roll it out to the edges.
Cook the pancake, loosening the edges, until the base is golden.
Turn it over and cook the other side. Repeat until the batter is used.
Put the galette in a large baking dish and into the oven to keep warm while you make the others.
Serve with sweet or savoury fillings of your choice.
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.
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.
120 g caster sugar
6 dl milk
-Preheat oven to 180°C.
-Cook milk and vanilla in a saucepan until boil. Set aside to cool down.
-Combine 20 g of sugar with 2 tbsp. cold water in the metal cream caramel mold. Place the mold directly on the burner on low heat. When the sugar is melted and golden remove from the heat.
-Whisk eggs and the remaining sugar in a bowl until creamy. Slowly add the cooled milk mix and whisk gently. Pour into the mold with the melted sugar.
-Place the mold in a round baking dish. Pour boiling water into the dish until half full. Bake for 30 minutes. Remove baking dish from the oven and the mold from the water. Set aside to cool down.
-Before servingrun the point of a sharp knife around the top edge of the mold, place a dessert plate on top and invert. Give the mold and plate a sharp shake and carefully remove the mold.
Bullet journal cover for September by Norasmessyart
Summer is almost over, the nights are getting fresher and we are collecting wild blackberries and figs, filling the freezer with tomato sauce and vegetables ready for winter cooking, autumn is just around the corner. The kids are getting ready for school, all books are bought and after more than 12 weeks of Italian school holiday it is about time to get started again (says the parents). We are charging our batteries for the upcoming wine harvest and cleaning and preparing the cellar for biggest event of the year at Castello di Montegiove. Happy September to all!
Here at Castello di Montegiove we have our own historian Luca Montecchi. Luca comes once in a while and goes through our library and archives in search for all kinds of interesting old stuff. For some times he has been looking for a receipt and correspondence related to an old family portrait from around 1850 painted by a famous painter from Orvieto. Every time Luca is around he discovers things and detail about the family history at Castello di Montegiove. This week we found some old file boxes and I especially liked the one with “Contratti Moderni” written on it, they are all from around the beginning of 18-hundred, so maybe not real up-to-date modern contracts.