Fresh asparagus and peas say Spring! Enjoy them in a creamy, velvety dish of risotto. Short on time? Use a slow cooker. Makes a delicious side dish to chicken or fish, or meatless meal with a side salad. 4 abundant servings.

Easy Ingredients

· 5 tablespoons Villa Graziella Organic extra virgin olive oil + extra for coating & drizzling.

· 3 tablespoons unsalted butter

· 12 cups low-sodium chicken or vegetable broth, if possible organic.

· 3 cups Arborio rice

· 4 fresh garlic cloves, minced.

· 1-pound fresh asparagus, washed & dried. Compost the short, woody ends.

· 1 cup fresh spring peas. Frozen, thawed & drained ok too.

· 2/3 cup grated Parmesan Reggiano cheese & extra to sprinkle.

· Zest of ½ fresh lemon + extra to taste.

· 1 each teaspoon sea salt and freshly cracked pepper + extra to taste.

Simple Directions

1. Evenly coat a 6-quart slow cooker with olive oil.

2. In a large pot, bring 11 cups broth to a boil. Cover & remove from the heat.

3. In a large nonstick skillet or pan, heat 4 tablespoons olive oil over medium low heat. Add the rice, stir until edges become translucent with a nutty fragrance, about 4-minutes. Add the minced garlic, sauté 1 minute until fragrant & golden, not brown. Wipe skillet clean.

4. Transfer rice mixture to the slow cooker. Slowly pour in the broth, add ½ teaspoon each sea salt & pepper. Stir and cover, cook on high, until rice is tender, about 1 ½ hours.

5. As the rice cooks, slice asparagus into 2-inch pieces.

6. Heat 3 tablespoons butter over medium-low heat in the skillet. Add the asparagus pieces, remaining ½ each teaspoon sea salt & pepper. Stir and sauté until pieces are crisp and tender. Add the peas to skillet, stir and sauté about 3 minutes.

7. Heat remaining cup of broth in the large pot over medium heat, add the cheese and stir.

8. Add the vegetable mixture to the slow cooker and lower heat. Then add the broth & cheese mixture stirring slowly to fully combine. Top with lemon zest, season to taste with salt, pepper.

9. Transfer to individual bowls or a serving dish.

10. Drizzle with olive oil, sprinkle with cheese, serve & enjoy!

Helpful Hints:

· Short grain, starchier than regular rice, Arborio rice is perfect for risotto. It absorbs large amounts of liquid, resulting in a creamy, hearty texture.

· Sautéing rice in olive oil before slow cooking brings out its’ nutty flavor.

· Do not over stir cooked rice causing it to become mushy. After adding the stock, gently stir to incorporate the liquid and keep rice from sticking.

· Add cooked chicken, shrimp, or sautéed mushrooms in step 8.

· Store in a tightly covered container up to 2 days. Reheat in a covered pan over low heat before serving for next day lunch. Risotto does not freeze well.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

The natural acidity of our balsamic vinegar with a touch of honey makes a luscious glaze for fresh carrots. Slow roasting them brings out rich caramelized flavors without too much sweetness. A fantastic side dish for dinner, add to a grain bowl for next day lunch. Approx. 6 servings

Simple Ingredients

· 2-pounds carrots slightly thin, similar in size and thickness, if possible organic.

· 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil + extra for drizzling.

· 2 tablespoons Villa Graziella Organic Balsamico, Silver Label Balsamic Vinegar.

· 1 tablespoon honey, if possible organic.

· 1 teaspoon each sea salt & freshly cracked pepper.

· 2 teaspoons fresh carrot leaves, washed, stalks removed & chopped. -optional-

Easy Directions

1. Wash and dry carrots, peel -optional- and slice in half or quarters.

2. In a medium-large bowl whisk together balsamic vinegar, honey, olive oil, salt & pepper.

3. Add the carrots to the bowl and mix well until they are thoroughly coated.

4. Set aside allowing carrots to fully absorb the vinegar, 15-20 minutes.

5. As the carrots rest, preheat oven to 375-400°F.

6. Line a baking sheet with parchment paper, spread carrots over the sheet.

7. Roast in the oven 15 minutes, turn and flip the carrots.

8. Return to the oven and roast an additional 10-15 minutes until carrots are tender but not too soft.

9. Remove from oven, season to taste with olive oil, salt & paper. Sprinkle with fresh carrot leaves or chopped parsley.

10.Serve & enjoy!

Helpful Hints:

· Slicing carrots in half or in quarters ensures they thoroughly cook before they caramelize. Thinner, slim carrots are better than large ones for this recipe. If too big, the glaze can burn by the time they soften.

· Ovens vary, roast at 400°F max to avoid the glaze charring. Depending on the size, carrots can take up to 45-50 minutes to cook through.

· Carrot greens make a tasty substitute for flat leaf parsley. Strip the green leaves from the stalks, chop & garnish. Add greens to salads, chimichurri or pesto sauces, stock & soups

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

Combine springtime asparagus & scallions, with savory mushrooms and earthy quinoa for a flavor packed dinner, tasty side dish & delicious next day lunch. Serves 4

Simple Ingredients

· 3 tablespoons Villa Graziella Organic extra virgin olive oil +extra for drizzling.

· 1 tablespoon Villa Graziella Organic Balsamico Oro-Gold balsamic + extra for drizzling.

· 4 cups hot cooked quinoa. Fonio grain, farro or rice fine too.

· 8 ounces shiitake mushroom, rinsed, dried, stems removed.

· 1 pound-thicker stemmed asparagus washed; woody stems removed.

· 1 bunch fresh scallions, washed, dried-white stems separated from the greens.

· 2 fresh garlic cloves finely grated or minced.

· 2 cooked fresh eggs, if possible organic.

· ½ teaspoon red pepper flakes + extra for garnish.

· 2 teaspoons lightly toasted slivered almonds or pine nuts.

· 1 teaspoon sea salt

· 1 teaspoon fresh cracked pepper

Easy Directions

1. Thinly slice half the mushroom caps and set aside. Finely chop the remaining half.

2. Fill a bowl with ice water choose 6 thick asparagus spears. Using a vegetable peeler, peel off long ribbons from each stalk. Add ribbons to the ice water.

3. Cut remaining asparagus stalks and peeled spears into 1-inch pieces, set aside.

4. Finely chop scallion whites and set aside, the greens can be sliced for garnish-optional-

5. In a medium saucepan with a lid, heat 1 tablespoon olive oil on medium high heat, add the scallion whites, cook 2-3 minutes on medium heat until golden not brown.

6. Add the remaining 2 tablespoons of olive oil, stir in the chopped mushrooms, red pepper flakes, sea salt & pepper. Lower the heat and cook about 2-3 minutes. Then add the sliced mushrooms, stir, and cook until they soften about 5 minutes.

7. Increase the heat to medium, add 1 tablespoon of the vinegar and the asparagus pieces, stir to combine, cook until asparagus is crisp yet tender, about 3-5 minutes. Add a bit of water if the pan dries out. Cover & remove from the heat.

8. Place the cooked grains in a serving bowl or plate, layer the asparagus-mushroom mixture on top, followed by the eggs. Season to taste with vinegar, olive oil & seasonings.

9. Drain the asparagus ribbons, pat dry & add to the bowl, sprinkle red pepper flakes & toasted almonds.

10. Serve in individual bowls or plates & enjoy!

Helpful Hints

· Why shiitake mushrooms? Worth the splurge, this super ingredient adds umami, woody flavors, rich depth, and delicious complexity to any dish.

· Compost or use mushroom stems, asparagus ends & scallion greens for a broth with other leftover veggies.

· For added flavor, replace water with chicken or vegetable stock to cook quinoa or grains.

· Bring a pot of water to a rapid boil, gently lower the eggs in the pot, reduce heat, cover, and cook 7 ½ minutes. Immediately transfer eggs to a bowl of ice water, allow to rest for at least 10 minutes. When cool, peel eggs in the ice water or running water.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

What to make with remaining eggs & ingredients? Why not a frittata! Combine cooked potatoes & veggies, chop and add fresh eggs. This recipe uses the traditional Italian method cooking on a stove top. Enjoy for an easy weeknight dinner and delicious panino sandwich for next day lunch. 3-4 servings.

Simple ingredients:

· 2 ½ tablespoons Villa Graziella Organic extra virgin olive oil, separated.

· 6-7 fresh eggs, room temperature, if possible organic

· 1 ½ cups cooked/roasted vegetables; onions, peppers, potatoes or zucchini.

· 3 tablespoons cream, milk, or dairy alternative.

· 2 tablespoons grated cheese-cheddar, mozzarella, parmesan or romano.

· 1 teaspoon sea salt + extra to taste.

· 1 teaspoon fresh cracked pepper + extra to taste.

Easy Directions:

1. In a large bowl lightly beat eggs & milk, until streak free, season with salt & pepper. Add vegetables & cheese to the eggs, stir to combine with a spatula.

2. In a 10-inch nonstick skillet, heat 1 ½ tablespoons olive oil over medium heat; swirl to coat the entire surface, including the sides.

3. Add the egg & veggie mixture to the skillet, cook about 2 minutes without touching.

4. Using the spatula gently mix the eggs by scraping the bottom of the skillet in a small circular motion bringing the edges towards the center to form large curds. Allow the mixture to sit as the edges set, about 1 minute.

5. Lower heat, tilt the skillet and lift the edges up with the spatula letting the uncooked egg flow underneath and around the sides, until the top is wet, but the center is set when shaking the pan-about 5 minutes.

6. Gently shift the skillet to loosen the frittata, when it begins to brown on the bottom, move to the sink area & place a large dinner plate (12”) or spare frying pan upside down over the skillet.

7. With one hand holding the skillet handle & the other hand on top of the plate, hold steady to flip the skillet over with the frittata sliding onto the plate, set aside.

8. Heat the remaining 1 ½ tablespoon olive oil over medium heat, swirl to coat the entire skillet again. Let the skillet warm about 25-30 seconds. Slide the plated frittata back into the skillet. Use the spatula to shape the sides and cook for 3 minutes.

9. Remove skillet from heat and allow to rest about 5 minutes.

10. Invert the frittata on a cutting board, cut into wedges, serve & enjoy!

Where does the word frittata come from? The Italian verb friggere means to fry as egg dishes are commonly cooked in olive oil using a frying pan.

Helpful Hints:

· To avoid eggs sticking, use a nonstick pan or well-season cast iron pan.

· Make 1 day ahead. Refrigerate in a glass container & bring to room temperature before serving.

· Create your own frittata combination using leftover spinach, artichokes & feta cheese. Broccoli, cheddar cheese & green onions. Cherry tomatoes, zucchini & mozzarella cheese.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

Create a Winning Game Board with 10 Easy Tips!

1. Set a bracket; position bowls & plates of hummus & spreads on a board, then add the pairings.

2. Make a 3 pointer; use 3 each cheese, fruit, meat & veggie combos.

3. Center on fresh; cauliflower florets, cherry tomatoes, sliced carrots, mini pickles, or radishes.

4. Drive different colors, flavors, & textures, team together soft & crunchy, salty & sweet.

5. Make it a playmaker: use fresh seasonal fruit for peak flavor, pair with savory bites.

6. Contrast textures: add warm olives, crunchy toasted nuts, seeded crackers & whole grain bread.

7. Lay-up the flavors: drizzle extra virgin olive oil over plain yogurt, add herbs to sour cream.

8. Assist with finger ready; cut food and place toothpicks or small forks for easy access.

9. Set up the serve; remove the board from the fridge 15 minutes before eating for fullest flavors.

10. Make a slam dunk, pair drinks to food, not the other way around. Choose wines with higher acidity than food to complement flavors.

Video by RDNE Stock project: https://www.pexels.com/video/preparing-food-platter-on-a-wooden-tray-6004991/

Celebrate the season with cake! Olive oil for a light, fluffy texture, toasted nuts for warm nuanced flavor, golden raisins for subtle sweetness. Vanilla icing gives a festive touch for a truly delicious cake.

8 servings.

Simple Ingredients

Cake

· ¼ cup Villa Graziella Organic Extra Virgin Olive Oil + extra for greasing the pan.

· ¼ cup unsalted butter, softened.

· 3 large eggs, room temperature, if possible organic.

· 1-2/3 cup, plus 2 tablespoons all-purpose flour sifted after measuring.

· 1 cup sugar, if possible organic.

· 5 tablespoons milk. Almond, oat, or other milk substitute ok.

· 2 ½ tablespoons unsweetened cocoa powder.

· ½ cup lightly toasted pine nuts or slivered almonds, coarsely chopped pecans or walnuts.

· 1/3 cup golden raisins, dark ok too.

· ¼ teaspoon flakey sea salt.

Vanilla Icing

· 1 cup confectioners’ sugar, sifted after measuring.

· 2-3 tablespoons of heavy cream, half-and-half, milk, or milk substitute. Cream for velvety, rich icing. Milk or milk substitute for lighter, thinner icing.

· ½ teaspoon vanilla extract.

· 1 pinch of salt.

Easy Directions

Cake

1. Preheat oven to 350◦F and set the rack to the top position.

2. Soak raisins in lukewarm water for 30 minutes to soften.

3. Coat the bottom & sides of a 10” springform pan with olive oil, dust with flour, set aside.

4. Separate the yolks from the whites of each egg.

5. In a large bowl, beat the butter, sugar, and olive oil on low until foamy. Add the egg yolks, mix on low. In a slow stream, pour in the milk, beat on low until combined.

6. Add 1-2/3 cup of flour in small increments to the bowl, mix on low.

7. Drain raisins, pat dry and dust with 2 tablespoons of flour. Shake in a strainer to remove extra flour.

8. Add the raisins, cocoa, and nuts to the cake batter, mix to thoroughly combine.

9. Beat ½ the egg whites with salt until stiff peaks form and lightly stir into the batter. Then gently fold the remaining egg whites into the batter, do not overmix!

10. Pour into the pan, bake 40-50 minutes or an inserted toothpick comes out clean. Set aside to thoroughly cool.

Vanilla Icing

1. In a measuring cup or mixing bowl with a lip, whisk to combine sifted confectioners’ sugar, 2 tablespoons of milk or cream, and vanilla extract.

2. If too thick add 1 tablespoon milk, if too thin, add a bit of confectioners’ sugar.

3. Add 1 pinch of salt, mix to thoroughly combine.

4. In a zig-zag movement, slowly pour the icing across the top of the cake and sides.

5. Allow to set for 15 minutes, serve & enjoy!

Helpful Hints

· Sifting aerates flour or sugar to mix evenly with other ingredients.

· Lightly toasting nuts releases their natural oil for golden, warm flavors.

· Make ahead and store in an airtight container for 4 days.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

Our dear friend Kim shared her recipe for this flavor packed dish. Easy to make, tasty & healthy too, it will become part of your weeknight dinner rotation! Makes 4 servings.

Easy Ingredients:

· 3 tablespoons Villa Graziella Organic extra virgin olive oil + extra for serving.

· 1-pound 16 ounces of dry spaghetti, angel hair or linguine ok too.

· 4 fresh garlic cloves thinly sliced.

· 3 fresh scallions thinly sliced (white and green stalks separated).

· 1-6 ounce can tuna, oil packed, drained & flaked.

· 3 oil packed anchovy filets, chopped -optional-

· 3 ½ tablespoons capers, drained.

· 3 cups fresh cherry tomatoes, washed, dried, quartered & divided into 1.5 cups each.

· 1 teaspoon each sea salt and freshly cracked pepper.

· ½ teaspoon crushed red pepper flakes.

· 1 fresh lemon wedge.

· 2 tablespoons fresh parsley washed & chopped.

Simple Directions:

1. Heat olive oil in a large sauté pan with a cover or Dutch oven over medium heat.

2. Add the garlic & scallion whites, setting aside the green stalks, sauté 2-3 minutes until fragrant.

3. If using, add the anchovies to the pan stirring until they start to dissolve, add the capers, continue to sauté until the garlic turns golden, but not brown, about 2-4 minutes.

4. Add 1 ½ cups of the tomatoes, sea salt, pepper & crushed red pepper to the pan. Stir to combine and cook about 2-4 minutes.

5. Add the remaining 1 ½ cups of tomatoes, tuna, and the scallion greens to the pot, toss evenly to thoroughly combine all the ingredients. Cover and remove from heat allowing the sauce to thicken and the flavors to blend.

6. Meanwhile cook the pasta one minute less than the package directions as it will continue to cook after draining.

7. Return the covered sauce over very low heat. Ladle approx. 1/2 cup of pasta cooking water and stir half (¼-cup) into the sauce. Set aside remaining water if needed.

8. Drain the pasta and add it to the sauce, toss to thoroughly combine. If too dry, add more pasta water.

9. Add a squeeze of lemon juice, a drizzle of olive oil and stir to combine.

10. Add the chopped parsley, serve, and enjoy!

Helpful Hints:

• What are capers? Mini berries with a bold, briny, tangy taste, the buds enhance the flavor of fish, meat, veggies, and sauces.

• Why anchovies? A secret ingredient it’s savory, rich umami flavor complements the tomatoes’ acidity.

• The starch from the pasta water helps the sauce evenly coat the spaghetti.

• Why no grated cheese? Cheese can overpower flavors, while lemon juice adds a brightness to the salty, savory taste of the anchovies, capers and tuna.

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

Sweet, savory & tangy in 1 bite! Avocado, kiwi & spinach with crispy bacon, Swiss cheese & crunchy almonds. This will be your new seasonal favorite! 6-8 ample servings.

Simple Ingredients:

· ½ cup Villa Graziella Organic Extra Virgin Olive Oil + extra to taste.

· 2 tablespoons Villa Graziella Condimento Bianco Balsamico-White Balsamic Condiment

· 10 ounces fresh spinach washed and thoroughly dried.

· 3 medium fresh kiwi fruit peeled & thinly sliced.

· 1 medium fresh avocado peeled & sliced.

· 4 slices of bacon or prosciutto about 2 ½ ounces -Optional-

· 1-½ cup Swiss or Emmental cheese, diced.

· 1 tablespoon slivered almonds, pine nuts or chopped walnuts.

· 1 tablespoon fresh lemon juice

· ½ teaspoon sea salt

· 1 teaspoon fresh cracked pepper

Easy Directions:

1. Preheat the oven to 375˚F.

2. Place bacon on a cookie or baking sheet. Bake for 15 minutes until crispy, do not overcook.

3. Transfer slices to a brown paper bag or paper towel lined plate to drain & cool.

4. Once cool, dice the bacon and set aside.

5. Layer the spinach, avocado & kiwi slices in a large bowl or serving platter.

6. Add the cheese & nuts to the bowl & set aside.

7. Combine the salt, pepper, lemon juice & white balsamic condiment in a small bowl. Slowly whisk in the olive oil until fully combined and an emulsion is created, set aside.

8. Add the bacon to the salad and toss.

9. Taste the dressing & adjust with seasonings and olive oil, toss into the salad.

10. Allow salad to rest for 5 minutes, serve & immediately enjoy!

Helpful Hints

· Why bake bacon instead of frying it? We tried this method for the first time, both the fat and the meat cook and crisp evenly. The cleanup is easy too.

· Why should spinach be thoroughly dry? Fresh lettuce or any salad greens should be dry enough to “hold” dressing. If wet, the greens repel oil preventing it from coating their leaves. The dressing pools at the bottom of the bowl where the liquid turns leaves soggy.

· What is an emulsion? A mixture of 2+ liquids that temporarily fuse as 1 liquid. For an olive oil-based dressing, add olive oil after the vinegar or other liquid ingredient. Mix thoroughly in a bowl or shake in a closed jar.

· Why should the salad sit a few minutes before serving? Denser ingredients-avocado, kiwi combined with protein-cheese & bacon, and nuts taste even better having “rested” in the dressing before it is eaten.

To download this recipe, click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

Not just for the big game, Chili is a dish everyone enjoys. Our secret ingredient? Vinegar! A tablespoon boosts the turkey’s & veggie’s flavor, while a final drizzle brightens the tomato broth for a heavenly rich taste. 6-8 servings.

Simple Ingredients:

· 1 tablespoon Villa Graziella Organic Balsamico Oro - Gold Balsamic Vinegar + more to drizzle.

· 1 tablespoon Villa Graziella Organic Organic Extra Virgin olive oil

· 2 lbs. 99% lean ground turkey

· 1 large onion-diced

· 1 large red or orange pepper-diced

· 2 fresh garlic cloves minced

· 1 ½ - 2 cups low sodium chicken broth-if possible organic

· 2-15oz cans black, cannellini or kidney beans drained

· 1-15 oz. can petite diced tomatoes

· 1-6 oz. can tomato paste

· 1 teaspoon each sea salt & cracked black pepper + more to taste

· 1 teaspoon dried oregano + more to taste

· ½ teaspoon ground cumin + more to taste

· ½ teaspoon crushed red pepper + more to taste

Easy Directions:

1. Heat olive oil in a large pot or Dutch over medium high heat.

2. Lower heat to medium and brown the ground turkey undisturbed 4-5 minutes.

3. Break into smaller pieces with a spatula, season with salt & pepper until evenly browned 2-3 minutes.

4. Add the diced onion, red pepper and garlic to the pot, sauté until the onion becomes translucent and the pepper softens, about 6-8 minutes.

5. Add the drained beans, tomatoes in their juice, tomato paste and spices, stir to mix thoroughly.

6. Add 1½ cups of chicken broth stir to combine, reduce heat to medium-low, cover and simmer until the tomatoes and beans are tender, the mixture is thickened-about 30 minutes.

7. Turkey can be dry and may have absorbed most of the liquid. If needed, add additional ½ cup of broth, cover and simmer until the mixture reaches the desired consistency.

8. Add 1 tablespoon gold balsamic vinegar to the pot, stir to combine, cover, and simmer 2-3 minutes.

9. Season to taste with spices and seasons.

10. Finish each serving with a drizzle of vinegar, serve & enjoy!

Helpful Hint

Refrigerate in an airtight container up to 4 days or freeze the remainder in an airtight glass container up to 2 months.

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

Simple Ingredients 

• 3 ⅓ cups/430 grams all-purpose or bread flour, plus more for dusting 

• ¼ teaspoon instant yeast 

• 2 teaspoons kosher salt 

• Cornmeal or wheat bran, as needed 

• Villa Graziella Organic Extra Virgin Olive oil for dipping 

• Villa Graziella Organic Tuscan Herb Seasoning Blend for dipping   

Easy Directions 

1. In a large bowl combine flour, yeast, and salt. Add 1 1/2 cups plus 2 tablespoons/390 milliliters water and stir until blended; dough will be shaggy and sticky.  

2. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. The dough will be ready when its surface is dotted with bubbles.  

3. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 

4. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.  

5. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran, or cornmeal.  

6. Cover with another cotton towel and let rise for about 2 hours. When ready, the dough will be more than double in size and will not readily spring back when poked with a finger. 

7. At least a half-hour before the dough is ready, heat oven to 450F˚.  

8. Place a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.  

9. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.  

10. Cool on a rack, serve and enjoy! 

Helpful Hints 

• To help dough rise in a drafty or colder home, turn the oven to 250-300˚F and place the bowl near the oven. 

• Dust a cast iron pot with cornmeal before placing the dough in it to prevent the bread from sticking. 

Click to Download Kiki’s No Knead Recipe

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!