Here at Dievole we have a mulberry tree (known as “Gelso”), which rises tall next to the paved path to our Colombaio house. Its thick trunk gives off an allure of ancient beauty and its full canopy of leaves offers shade during the Summer heat. Thanks to its abundant fruit, we’ve been getting creative in the kitchen, so this July we will be talking about mulberry recipes.
For some unknown reason, its juicy purple-red fruits have been overshadowed by other, more common berries, but our kitchen loves to shine a light on local produce and create unique and creative dishes with what grows lush and bountiful from our land.
Closely related to figs and breadfruit, the mulberry ripens in late summer and its cluster-structure resembles the blackberry’s. It is an excellent source of Vitamin C and can be used to make juice, jam or perfectly healthy dry snacks!
So many things must be said about this fascinating plant and there are so many mulberry recipes worth discovering. Its tough flexible roots hold the earth in place and were therefore used to contrast landslides on unstable terrain. Mulberry leaves are a unique source of antioxidants and minerals and can be dried to make a medicinal tea which in the olden days was used as a treatment for diabetes.
Here are 2 simple Mulberry Recipes
Among our seasonal dessert mulberry recipes, this handmade ice-cream is a real treat! Handmade with mulled Chianti Classico wine, juniper berries, cinnamon and cloves (and of course a good dose of cream), the layered and spicy flavour is enhanced by its fresh and creamy consistency. This gelato can be made if have an ice-cream maker or even without. You’ll want to combine your washed mulberries with sugar, a pinch of salt and a bit of balsamic vinegar for tartiness in a food processor and blend. Then in a pot, mix that with your milk and/or cream, and proceed to freeze, or put into your ice-cream maker, following the latter’s instructions. Serve with a few fresh mulberries and a zesty glass of Dievole Rosato Le Due Arbie IGT Wine.
Braised Beef in Mulberry Chianti Classico Sauce
When it comes to savoury dishes we also like to add the mulberry’s tart sweetness as a finishing twist to our braised beef in Chianti Classico sauce, a renowned Italian recipe which perfectly combines different regional culinary traditions. This might not be the most easy dish to prepare but follow our instructions and you’ll master it in no time!
- 1 Kg Beef (Chuck tender or vein steak)
- 1 Bottle of Chianti Classico Wine
- 2 Carrots
- 2 Stalks of celery
- 1 Onion
- 1 Sprig of Rosemary
- 3 Cloves
- 1 Garlic clove
- 1 Handful of ripe Mulberries
- 2 Bay leaves
- 4 Grains of Black Pepper
- 1/3 cinnamon stick
- 40 gr Butter
- 3-4 TBSP Extra Virgin Olive Oil
- Salt to taste
One of the most important steps involves the meat, which must be drained of all residue and marinated in Chianti Classico wine for 12 hours, together with the finely chopped vegetables and spices. Preserve in a cool area of your kitchen and, once the designated time has passed, delicately dry the meat with kitchen paper. Melt butter in a warmed pan and brown the beef on both sides for about 5 minutes. At this point add the marinated vegetables and spices and cook for about 15 minutes. When tender, cover the mixture and let it simmer on a low flame for 2 hours.
Once the meat is perfectly braised, extract it from the pan and blend the vegetables to make the sauce. Pour the mixture back in the pan and add the handful of mulberries. Cook for a few minutes and garnish the meat with the result. If you want to add some extra flavor, drizzle the composition with fresh Dievole Extra Virgin Olive Oil DOP and serve with a glass of Dievole Chianti Classico 2014. Your guests will be absolutely thrilled!