Some years ago I had to find a way to prepare courgettes so the girls would actually like them. This is the recipe that we have invented together, besides from making a healthy dish it was also a very nice way to spend some time together experimenting in the kitchen.
You can easily prepare the flans the day before and store them in the fridge over night.
For 8 Flans:
500 g Courgettes (small and hard)
3 Eggs (separate yolk and white)
70 g Parmesan cheese grated
3-4 tblsp cream
2 Basil leaves
Knob of melted butter
Salt and Pepper to season
8 Silver foil cups or ramekins
Preheat the oven to 140 C (fan oven).
Wash the courgettes and cut them into squares, fry them on a hot pan in olive oil until tender not brown, set aside to cool.
Grease 8 ramekins with melted butter.
Beat the egg whites until stiff and set them aside.
Transfer the courgettes, egg yolks, Parmesan cheese, cream, basil leaves, salt and pepper into a food processor and blend until smooth. Fold the egg whites into the courgette mix and pour into ramekins.
Place them in a roasting pan with high sides, fill water halfway up the sides of the ramekins.
Cook the flans in the oven a bain marie for 20 to 30 minutes. Remove from the pan and allow to cool slightly, the flans are also very good served cold.
I first had a version of this delicious starter at a wedding reception some years ago and after trying it out in different varieties this is the way I like it best. The sweet fig with the creamy cheese and the salty pancetta… yummy!!!
8 Mature Figs (I prefer the green ones)
8 slices of Pancetta
200 g Goat cheese (fresh and soft)
Salt and Pepper
Start the grill in the oven.
Wash the figs slice them open in 4 quarters.
Put a knob of goat cheese into each fig and decorate with a rosemary branch. Wrap the pancetta around the figs and season with salt and pepper. Place the figs in an ovenproof plate.
Drizzle olive oil over the figs and grill them in the oven for about 5 to 10 minutes or until baked. Serve warm or cold with a glass of Castello Montegiove RoSaTo.
Enjoy the beautiful autumn in Umbria at Castello di Montegiove.
Follow the grapes from the vineyard to the wine cellar and learn about the fermentation and ageing phases of the wines.
We offer our houseguests a guided tour of the castle and wine cellar and a tasting of our wines combined with a talk about life at Castello di Montegiove.
We still have rentals vacant in the agriturismo in October so if you are looking for fantastic place to stay and are curious to see the wine harvest first hand at the castle then don’t hesitate to contact us.
The meaning of the name is: “The street where you can kiss the ladies” -two people cannot pass in the narrow street but have to wait until the street is empty.
Considered one of the narrowest streets in Italy it was probably made like this because of a dispute between two neighbours who did not want the walls of their houses to touch.
Cittá della Pieve is a charming medieval Umbrian hill top town with very nice restaurants, bars, a theatre, museums and all kind of shops. It is full of small alleys with nooks and corners where cars cannot pass and despite this people actually live there, it always reminds me a bit of Venice but without the water.
It is only 20 minutes drive from Montegiove and one of my favourite places nearby.
Very easy weeknight or lunch dish. Can be served with a piece of bread, mashed potatoes or rice and all kind of vegetables that goes well with the salmon (green beans, fennel, broccoli, pees etc).
4-500 g Salmon (skinless and no bones)
350 g Mushrooms (chopped)
Bunch of spring onions (chopped)
1 teaspoon of flour
2 teaspoons of mustard
Knob of butter
3 dl vegetable stock
½ dl Cream
Salt and pepper
Preheat the oven to 180C.
Butter an ovenproof baking dish and place the pieces of salmon in the dish.
Melt the butter in a pan, add chopped spring onions and mushrooms and fry for 5-10 minutes. Add mustard, flour and vegetable stock and cook for a couple of minutes add the thyme leaves and cream. Cook for 5-10 minutes until cream starts to thicken, season with salt and pepper.
Pour the sauce over the salmon in the baking dish and bake in the oven for 20-30 minutes.
Remove and allow to cool slightly.
In Montegiove we have our own porchettaro -Franco, he is famous all over Umbria because of his high quality porchetta. He travels around to markets and special events and sells the porchetta in delicious panini. This spring he bought a fantastic new porchetta van and it is just super cute.
To make the porchetta he gets up in the middle of the night to prepare the boneless pork, stuff it with all kind of wild herbs, rosemary, wild fennel etc. and roast it for hours and hours in his traditionally wood oven, the roasting time is around 8 hours.
Porchetta is on the list of traditional Italian foods held to have cultural relevance.
This morning a sweet neighbour brought a basket full of delicious flavorful tomatoes. Just can’t wait to transform them into a fantastic caprese salad with mozzarella cheese, bake them filled with rice and basil leaves or eat them just as they are with salt, pepper and drops of Montegiove olive oil.