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

Cooking · Life at Castello di Montegiove · Virgin Olive Oil

Pasta with Broccoli and New Castello di Montegiove Olive Oil

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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.

 

Serves 4

350 g short pasta (cooking time maximum 5-6 minutes)

800 g broccoli

Fresh New Green Olive Oil

Grated parmesan cheese

Salt

 

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.

 

Buon Appetito!

 

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Life at Castello di Montegiove · Virgin Olive Oil

Olive Harvest 2017

Castello Di Montegiove Olive Harvest-6602

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.

Castello Di Montegiove Olive Harvest-6643

Uncategorized

Quince Marmalade

Quince marm Lifeatcastellomontegiove

Marmellata di Mele Cotogne.

The quince is an old fruit known back to ancient civilizations. Italian marmalade was originally made of quince, it was the only way to use the fruit as it is inedible raw .

The fruit is very hard and to get the best result for the marmalade you have to collect the quince very mature or simply pick up the fallen fruits.

Quince is also pretty for decorations and will last a very long time in a centrepiece.

500 g Quince, very mature

200 g Sugar

2 Lemons juice and zest

1/2 dl water

Wash the fruits, remove cores and seeds and chop into equal size chunks. Place in a saucepan add water and sugar, let simmer for 30-45 minutes.

When the fruit is tender add lemon juice and zest stir well and season to taste with lemon and sugar. To make the marmalade smooth blend the cooked fruit, transfer back to the saucepan and heat up again.

Fill the marmalade in clean sterilized jars, tighten the lid and let them cool completely upside down.

Buon Apettito!

Quince marmalde Castello di Montegiove

Cooking · Life at Castello di Montegiove

Banana Pancakes

Life at Castello Montegiove Banana Pancakes

Baking gluten free pancakes can be a bit demanding that’s why we always make this delicious banana version.

14 Banana Pancakes

4 Eggs

2 Bananas very mature

1 tsp Vanilla sugar

½ dl flour (with or without gluten)

Pinch of salt

Butter for cooking

 

Whisk the eggs together until completely combined. Mash the bananas.

Pour the eggs and the rest of the ingredients over the bananas and stir until completely combined.

Heat a large skillet/frying pan over medium heat. Melt a little butter in the pan.

Pour 2 large tablespoons of batter onto the hot skillet. You can cook around 4 at a time on a large skillet. Cook until pancakes are golden brown on both sides. Serve hot with blue berries and maple syrup.

Buon Appetito!

Life at Castello di Montegiove

Farmers Market in Cittá della Pieve

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The weekly farmers market with stalls selling super fresh fruit and vegetables, cheeses, local salame and prosciutto, porchetta, honey, saffron etc from the area. This popular local market takes place every Saturday and is extended once every month with stalls selling shoes, clothing, kitchen tools and curtains… you name it.

The farmers market is where you meet on Saturday mornings; there is a lively conversation about recipes and the quality of the products. Italians loves to talk about food and they are all convinced that the way they are cooking is the best. It sounds like a speed talk competition, where everybody tries to beet each other with tricks and hints for how to prepare the perfect Sunday lunch, sometimes I am not sure anyone is listening but everyone is for sure talking.

I love the farmers market and the atmosphere around it, it is such a luxury having the possibility to get the fresh fruits and vegetables at a very reasonable price and then go home with my head full of new creative ideas and start cooking. A dear friend even abandoned his vegetable garden because “it is just so much more convenient and less work going to the farmers market”!

Cooking · Life at Castello di Montegiove

Flan di Zucchini – Courgette flan

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

Olive oil

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.

Castellomontgiove flan 2

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.

Buon Appetito!