Today is National Chocolate Pudding Day! No need to turn on the oven or heat up the kitchen with an Olive Oil & Dark Chocolate Mousse. Easy to make,  use Villa Gabriella organic, extra virgin olive oil, dark chocolate, a bit of brandy & a hint of coffee.  The distinct ingredients create a symphony of lush flavors for a velvety rich dessert. Make ahead or overnight. A little goes a long way, so serve in small ramekins with seasonal berries.

4 Servings

Ingredients

• 7 Ounces quality dark chocolate
• 3 Eggs
• 3/4 Cup Villa Gabriella Organic Extra Virgin Olive Oil
• 1/2 Cup fresh berries washed & dried
• 2/3 Cup caster sugar*
• 2 Tablespoons Brandy
• 1 Tablespoon espresso powder or instant coffee dissolved in 1 tablespoon water

Directions

1. Melt the chocolate in a double boiler pan, set aside & allow to cool
2. Separate the eggs
3. Beat the egg whites until frothy, add 1 tablespoon of sugar & beat again until a shiny “meringue” texture forms with stiff but creamy peaks
4. Beat the egg yolks with remaining sugar until pale & thick
5. Combine the coffee & brandy into the mixture
6. Gently fold in the olive oil & melted chocolate
7. Gently fold in the egg whites
8. Pour the mixture into ramekins & top with fresh berries
9. Cover & chill until mixture sets about 4 hours or overnight
10. Serve & enjoy

*Castor /caster sugar in Great Britain or called "superfine" sugar in the U.S. has a refined consistency, (but not as fine as Confectioners’ sugar). Used in meringues or cold liquids it dissolves much quicker than regular sugar. To make caster sugar substitute place granulated sugar in a blender or food processor. Pulse until the sugar reaches a super fine, but not powdery consistency. Allow sugar to settle before adding to recipe.

HOW DID THIS RECIPE GO? DID YOU ADD ANOTHER INGREDIENT TO MAKE IT EVEN BETTER? PLEASE SHARE YOUR COMMENTS & FEEDBACK WITH US! WE WANT YOU TO HAVE A HEALTHY & DELICIOUS EXPERIENCE WITH OUR PRODUCTS!

GRAZIE DA TEAM VILLA GABRIELLA
clientservice@villagabriellaorganic.com

Located in the heart of the Emilia Romagna region, Modena is home to the famous Ferrari, Maserati, Pagani & Stanguellini racing cars. Rich with architectural treasures (designated Unesco World Heritage sites), the area is also known for its gracious hospitality & rich culinary traditions that continue to thrive. We recently had the good fortune to visit a local kitchen where we observed talented farm to table chefs create a delicious Modenese meal complete with house made fresh pastas, braised wild boar, accompanied by a refreshing glass of their own artisan Lambrusco sparking red wine. We can’t wait to return!  

Grilled peaches are the perfect addition to your summer BBQ!

Serves 2

Ingredients (organic where possible):

• 2 ripe peaches
• 1/3 cup goat cheese
• 1 tablespoon Villa Gabriella Extra Virgin Olive Oil
• 1/2 tablespoon Villa Gabriella Balsamic Vinegar of Modena
• Salt & Pepper to taste

Directions

1. Cut both peaches in half, removing the stone
2. Coat flesh side of peach with olive oil, salt & pepper
3. Place the peaches, flesh side down on a hot grill for 90 seconds. Flip peaches for an additional 15 seconds.
4. To serve, dress the grilled peaches with goat cheese and balsamic vinegar

Buon Appetito!

Are you ready to start of summer & the outdoor cooking season!?! Easy to prepare Barbecued Beef Tenderloin can be a main course dish or part of a buffet as the meat can be sliced into to smaller pieces & served with other side dishes.  Start with room temperature meat, simple ingredients such as sea salt & freshly cracked pepper, your favorite herbs or spices & Villa Gabriella Organic Extra Virgin Olive Oil. The heavy char that comes from the grilling has a delicious taste & crusty finish.  Remember to allow the cooked meat to “rest” for 10-15 minutes before serving, this allows the juices to return to throughout the meat where they retreated during the cooking.

Serves 6-7 as a main course

Ingredients:
1.     1 whole beef tenderloin (5-6 pounds)
2.     3 tablespoons Villa Gabriella Organic Extra Virgin Olive Oil
3.     2  tablespoons coarse sea salt
4.     2  tablespoons freshly ground pepper

• Start with room temperature meat & trim some of the excess fat off.
• Rub Villa Gabriella Organic Extra Virgin Olive Oil, sea salt & fresh ground pepper to taste.
• Over high heat, sear the tenderloin well on both sides. This should take 10 to 12 minutes per each side.
• Remove the meat from the grill, then remove the grill & push coals to 1 side.
• Replace the grill & place tenderloin back on the grill, over the side with no coals.
• Place the cover on the grill & open the stop vent slightly, approx. 1-2 inches.
• Continue to cook for approx. 25 minutes for rare meat. 30 minutes for medium rare.
• Remove the meat from the grill & allow to rest about 10-15 minutes.
• Serve & enjoy!

HOW DID THIS RECIPE GO? DID YOU ADD ANOTHER INGREDIENT TO MAKE IT EVEN BETTER? PLEASE SHARE YOUR COMMENTS & FEEDBACK WITH US! WE WANT YOU TO HAVE A HEALTHY & DELICIOUS EXPERIENCE WITH OUR PRODUCTS!

GRAZIE DA TEAM VILLA GABRIELLA
clientservice@villagabriellaorganic.com

Celebrate International Vegetable Month with these delicious grilled veggies!

INGREDIENTS
For 1 Cup Marinade
• 2/3 cup Villa Graziella organic olive oil
• 1⁄3 cup Villa Graziella organic balsamic vinegar
• 1⁄4 cup finely minced onion
• 1 tablespoon chopped fresh basil
• 1 teaspoon minced garlic
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon fresh cracked pepper

DIRECTIONS
1. Use fresh, seasonal vegetables such as red, yellow, orange peppers, mushrooms, zucchini or Vidalia onions
3. Combine all ingredients & mix well, place in bowl & cover well or place in a large zip lock bag
4. Marinade cut up/sliced vegetables for 3 to 4 hours in refrigerator. 
5. Prepare grill, maintain medium heat
8. Brush marinade onto vegetables periodically during grilling time
9. Grill until tender but not mushy

Buon Appetito!

Vinous lovers from as far as California attended the recent Lincoln Park Wine Fest in Chicago to sip Australian Shiraz, swirl Spanish Rioja & swig German Riesling to live music. The 2 day event featured 80+ varietals while Villa Graziella was proud to be the only brand pouring artisan crafted wine made from organic grapes.

Italian born, Indianapolis resident Rosa Hanslits has been crafting artisan food for over 3 decades. We were fortunate to spend a few minutes with the very talented entrepreneur at her Back Room Eatery & learn how it all started! www.ntpastaandmarket.com

Famous for its 12th century towers, 24 miles of ancient porticos & home to the oldest university in Europe (founded in 1088), Bologna is also a food lover’s paradise.  Thanks to gramigna, mortadella, mostarda, tagliatelle, lasagne verde, tortellini, friggione, bollitto misto, culatello cured meat, ragú & much more, the city is known for its’ vibrant food culture.  We recently were lucky to spend a Spring morning discovering this remarkable medieval city where culinary specialties were in abundance!  

Focaccia derives from the Latin noun “focaccia”- hearth or fireside. A cross between flat bread & traditional bread, culinary historians date it 2,000 years prior to the arrival of pizza when Roman civilizations made a flat yeast bread from flour, olive oil & water baking it in the hearth or under ashes. Talented home cook Laurel recently shared her focaccia made with pesto sauce using Villa Graziella Organic Extra Virgin Olive Oil. Enjoy it with a salad & a glass of wine for a healthy & delicious snack or light dinner.

Simple Ingredients:

DOUGH

Simple Ingredients:

• 2 cups warm water (105-110F)

• 2 tsp yeast

• 2 tsp table salt

• 4 cups bread flour

• Villa Graziella Organic Extra Virgin Olive Oil olive oil

• 1/4 cup pesto, see recipe below

Easy Directions:

1. Put the yeast in a large mixing bowl and pour in the warm water.

2. Add the salt & 2 cups of the flour, mix into a soft and sticky dough.

3. Add the remaining 2 cups of flour & mix well. (The dough will still be a bit sticky)

4. Cover & let rise for 40 minutes in a warm place.

5. Preheat oven to 425 degrees. arrange rack in the oven to the center

6. Press out the dough on a well-oiled baking sheet.

7. Using your fingers, ease it into a rectangle, approximately 9x13, give or take.

8. Put the olive oil in a small bowl & dip your fingers into the oil, then all over the bread, poking the bread surface, leaving little pools of oil.

9. Gently spread pesto, or any other topping, over the bread.

10. Bake for 18-20 minutes until lightly golden.

PESTO

Simple Ingredients:

• 2 cups packed fresh basil leaves

• 2 cloves garlic

• 1/4 cup walnuts

• 2/3 cup Villa Graziella Organic Extra Virgin Olive Oil divided

• Kosher salt & freshly ground black pepper, to taste

• 1/2 cup freshly grated Pecorino cheese

Easy Directions:

1. Combine the basil, garlic, & walnuts in a food processor, pulse until coarsely chopped.

2. Add 1/2 cup of the oil & process until fully incorporated & smooth.

3. Season with salt & pepper.

4. Add all the remaining oil, pulse until smooth.

5. Transfer the pesto to a large serving bowl & mix in the cheese.

6. You can freeze pesto in an ice cube tray for single-serving portions. Transfer to a zip-top bag once frozen. Keeps for up to three months.

HOW DID THIS RECIPE GO? DID YOU ADD ANOTHER INGREDIENT TO MAKE IT EVEN BETTER? PLEASE SHARE YOUR COMMENTS & FEEDBACK WITH US! WE WANT YOU TO HAVE A HEALTHY & DELICIOUS EXPERIENCE WITH OUR PRODUCTS!

GRAZIE DA TEAM VILLA GRAZIELLA
clientservice@villagraziellaorganic.com

Balsamic sautéed mushrooms pair perfectly with protein rich meats. We tinkered a paleo cupboard recipe replacing bacon fat or lard with thin slices of prosciutto di Parma. The tangy, rich caramelized flavors of Villa Graziella olive oil & balsamic Vinegar di Modena make it an easy to prepare, week night side dish enhancing grilled chicken, fish or steak.

4 Servings

Easy Ingredients

• 1 lb. white button mushrooms

• 3 slices of prosciutto di Parma or San Daniele

• 2 tablespoons Villa Graziella Organic Balsamic Vinegar

• ½ tablespoon Villa Graziella Organic Extra Virgin Olive Oil

• 2 cloves fresh garlic, chopped

• 2 tablespoons fresh parsley finely minced

• 1 Small onion, finely minced (approx. 1/3 cup)

• ½ tsp. sea salt

• ¼ tsp. freshly ground pepper to taste

Simple Directions

1. Wash & dry mushrooms, slice in half, set aside

2. Place prosciutto slices in a large skillet, cook over medium heat

3. Turn periodically as slices begin to brown

4. Add garlic to prosciutto, cook 3 minutes

5. Add onion, cook 3-4 minutes until translucent & prosciutto is browned

6. Add mushrooms cook 10 minutes, allowing water to evaporate & mushrooms to become tender

7. Add vinegar & oil to the pan, stir & cook for 2-3 minutes

8. Add salt & pepper, stir to coat evenly

9. Sprinkle with parsley

10. Serve & enjoy

HOW DID THIS RECIPE GO? DID YOU ADD ANOTHER INGREDIENT TO MAKE IT EVEN BETTER? PLEASE SHARE YOUR COMMENTS & FEEDBACK WITH US! WE WANT YOU TO HAVE A HEALTHY & DELICIOUS EXPERIENCE WITH OUR PRODUCTS!

GRAZIE DA TEAM VILLA GRAZIELLA
clientservice@villagraziellaorganic.com