Posts in Recipes
Fromage Fort Spread
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We gathered Asiago, Gorgonzola, Parmigiano Reggiano, Pecorino Romano & even Gouda cheese ends & rinds to make a tasty spread. Modifying a recipe from a great resource we previously shared; SaveTheFood.Com, we used Villa Graziella Organic Extra Virgin Olive Oil, a touch of our 8-year aged organic balsamic vinegar & Villa Graziella Bianco Toscano IGT white wine made with organic grapes. Prepare ahead, so flavors fully blend & enjoy as a cozy winter appetizer or snack. Makes 2 cups.  

Simple Ingredients

1 lb assorted cheese rinds and ends, cut in ½ -1-inch chunks or pieces

3/4 cup Villa Graziella Bianco Toscano IGT white wine

2 Tablespoons Villa Graziella Organic Extra Virgin Olive Oil, plus extra to flavor

½ Tablespoon unsalted butter

1 Teaspoon Villa Graziella 8 year aged Balsamic Vinegar Di Modena

1 small shallot clove

½ teaspoon dried thyme

Easy Directions

  1. Set up a food processor with the chopping blade.

  2. Peel shallot clove & mince in the processor

  3. Add cheese to processor, grate

  4. Add olive oil & butter to processor, blend

  5. Add vinegar, wine & thyme to the processor, blend until smooth

  6. Season to taste with salt & pepper

  7. Remove ingredients & place in an airtight bowl or covered ramekin

  8. Refrigerate overnight & up to 1 week

  9. Top on baguette slices & heat in the broiler or on crackers

  10. Serve & enjoy with Villa Graziella artisan crafted Bianco Trebbiano IGT wine made with organic grapes

Tried, Tasted & True!

At Villa Graziella Organic our team tries & tastes every recipe we feature.  While we love to share our family recipes & those of talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Graziella recipes. So try them out in your kitchen, feel free to tweak them & please tell us what you think. We welcome your comments & feedback!

Grazie da Team VILLA GRAZIELLA ORGANIC

clientservice@villagraziellaorganic.com

Lemon & Sage Chicken
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Looking for an easy spring dinner recipe? Why not try lemon sage chicken?! We tweaked a recipe from The Spruce cooking chicken breasts on the stove top for a healthy & delicious dinner. Our version uses Villa Graziella Organic Extra Virgin Olive Oil, fresh sage, lemon & shallot. Serve with orzo, quinoa or rice, sliced in a salad the next day for lunch. Serves 4-6.

Easy Ingredients: 

  • 2 pounds of fresh skinless chicken breasts or chicken pieces

  • ¼ cup Villa Graziella Organic Extra Virgin Olive Oil

  • 1/3 cup lemon juice

  • 1 tablespoon lemon zest

  • 3 tablespoons fresh sage chopped

  • 1 clove of shallot crushed & chopped (or substitute with garlic)

  • ¼ teaspoon sea salt

  • ½ teaspoon fresh cracked pepper

Simple Directions:

  • Whisk lemon juice, olive oil, lemon zest, sage, shallot, salt & pepper, set aside.

  • Lightly pound chicken breast on each side between 2 pieces of wax paper.

  • Pour the marinade into a container with cover or a glass baking dish.

  • Add the chicken to the container, turning pieces once to coat with the marinade.

  • Cover & refrigerate for 1 hour, turning the pieces once every 15 minutes.

  • Brush a large skillet with olive oil, set over medium heat.

  • Arrange chicken onto the hot skillet & discard the marinade.

  • Cook chicken for 4-5 minutes on each side.

  • Chicken will be done when the thickest part is firm to the touch & tests 165°F on an instant-read thermometer.

  • Serve hot as an entree & enjoy!

Tried, Tasted & True!

At Villa Grazellai Organic our team tries & tastes every recipe we feature.  While we love to share our family recipes & those of talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Graziella Organic recipes. So try them out in your kitchen, feel free to tweak them & please tell us what you think. We welcome your comments & feedback!

Grazie da Team VILLA GRAZIELLA ORGANIC

clientservice@villagraziellaorganic.com

Roasted Winter Carrots with Thyme
Ingredients

Carrots are enjoyed throughout the world. Originally from Afghanistan around 900AD, they traveled to the middle east & Spain. By the mid 1300’s carrots were grown in gardens all over Europe.

Hearty, versatile veggies, carrots freeze in the ground and are harvested through the cold winter months. The sugars become more concentrated with a sweet, delicious flavor. When cooked, carrots are rich in beta-carotene compounds to boost the immune system, help eyesight & even promote healthier skin. Using Villa Graziella Organic Extra Virgin Olive Oil we tweaked a recipe for a tasty & nutritious cold weather side dish. Makes approx. 6 servings

Easy Ingredients

  • 2 pounds of medium, organic carrots,

  • 2 tablespoons Villa Gabriella Organic Extra Virgin Olive Oil + 2 tablespoons for drizzling

  • 2 tablespoons fresh thyme leaves

  • 1 teaspoon fresh whole black peppercorns

  • 1 teaspoon coarse sea salt

Simple Directions

  1. Preheat oven to 400°F

  2. Wash, peel & cut carrots on the diagonal into ½ inch thick slices

  3. Toss carrots in oil & thyme in a large bowl

  4. Sprinkle with salt & pepper

  5. Spread carrots in a single layer on a parchment lined backing sheet

  6. Roast carrots until tender & browned, approximately 40 minutes

  7. Stir occasionally

  8. Season to taste with pepper & sea salt

  9. Drizzle with extra-virgin olive oil

  10. Serve & enjoy!

    Click here for our recipe inspiration!


Tried, Tasted & True! At Villa Graziella Organic our team tries & tastes every recipe we feature. While we love to share our family recipes & those of talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Gabriella recipes. So try them out in your kitchen, feel free to tweak them & please tell us what you think.

We welcome your comments & feedback!
Grazie da Team VILLA GRAZIELLA
clientservice@villagraziellaorganic.com

RecipesAmy WrightComment
Mulled Winter Wine

March 8th is International Women’s Day! Gathering first in 1911 to campaign for women’s equality, today, the global celebration recognizes women’s cultural, social, economic & political achievements. Not just for the holidays, we’re celebrating with a warm & cozy mulled winter wine. Makes 4 servings

Easy Ingredients

  • ½ bottle, 12.5 ounces of Villa Graziella Chianti DOCG made with a blend of organic Cabernet

  • Sauvignon & Sangiovese grapes

  • 12 ounces of water

  • 5 tablespoons organic sugar, sugar in the raw

  • 1 teaspoon organic vanilla extract

  • 10 cloves

  • 2 cinnamon sticks

  • 1 organic orange-Moro blood orange, Mineola

Simple Directions

  1. Wash, dry & slice oranges, do not peel, set aside

  2. In a pot add wine, water, sugar, vanilla extract, cloves, cinnamon sticks

  3. Slowly simmer, uncovered

  4. When the wine first comes to boil, reduce heat to a gentle simmer

  5. Add 2-3 orange slices to mixture

  6. Simmer for 5-10 minutes on low heat, stirring occasionally to melt sugar

  7. Do not boil wine, the longer it cooks, the more alcohol dissipates

  8. Stir wine & ladle into wine glasses or mugs

  9. Decorate glasses with additional orange slices

  10. Serve hot or warmed, enjoy with your favorite lite bites or small plates

Click here for our recipe inspiration!


Tried, Tasted & True! At Villa Graziella Organic our team tries & tastes every recipe we feature. While we love to share our family recipes & those of talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Gabriella recipes. So try them out in your kitchen, feel free to tweak them & please tell us what you think.

We welcome your comments & feedback!
Grazie da Team VILLA GRAZIELLA
clientservice@villagraziellaorganic.com

CAPER & SUNDRIED TOMATO CROSTINI

We tasted delicious crostini at the Ortigia market on Via Trento. A symphony of smoky-salty-tangy flavors with capers, sundried tomatoes, garlic & paprika, we vowed to make these delicious toasts once stateside. Serve with healthy Mediterranean veggies; artichoke hearts, peppers & olives for a crowd-pleasing antipasto. Enjoy with beer, cider or wine. 4-6 servings.

Simple Ingredients

  • 4-5 Fresh garlic gloves

  • 3-4 Tablespoon Villa Graziella Organic extra-virgin olive oil + extra for drizzling

  • 4-6 oz fresh goat cheese

  • 1 1/2 tsp Spanish paprika

  • 1/4 cup sun-dried tomatoes dried

  • 3-4 Tablespoons capers, packed in salt-rinsed & dried or in water drained & dried

  • 1/2 Crusty baguette bread

Easy Directions

  1. Remove goat cheese from refrigerator & allow warm to room temperature.

  2. Heat oven to 350F˚ degrees, place garlic cloves, unpeeled on a pan, drizzle a small amount of olive oil over the top, roast garlic until soft approx. 12-15 minutes.

  3. Remove, set aside & allow to cool.

  4. Cut bread into 1/3-inch slices, brush olive oil on both sides, place on parchment lined baking sheet.

  5. Toast bread until golden brown, remove from oven, set aside.

  6. Combine softened goat cheese & paprika in a bowl, mix thoroughly.

  7. Squeeze roasted garlic into mixture, add 1 tbsp of olive oil, paprika, season to taste & mix. Spread cheese mixture on each slice of bread.

  8. Arrange sun-dried tomatoes & capers onto each slice of bread.

  9. Drizzle with olive oil, transfer to serving plate.

  10. Serve & enjoy with Villa Graziella Organic Rosso or Bianco Toscano IGT

Helpful tips* Soak sundried tomatoes in warm water 15-30 minutes until soft, drain & pat dry. Keep liquid to boil pasta, add flavor to stocks or sauces.

Rinse capers of salt by soaking them in tepid water for 5-10 minutes. Gently rinse them in a sieve, repeat process several times & gently pat dry. Double the recipe & seal remaining cheese mixture in a covered container, will keep for 1 ½ weeks.

Adapted from thespruceeats.com/goat-cheese-with-paprika-recipe

RecipesAmy WrightComment
Olive Oil & Rosemary Cornbread

Give, receive & enjoy fresh cornbread this holiday season. We tweaked a recipe using our extra virgin olive oil & fresh rosemary for golden, tender & moist bread with just enough sweetness. Enjoy it with a glass of wine as an appetizer or serve with your holiday lunch or dinner.

Yields approx. 8 slices.

Simple Ingredients:

  • 2/3 cup Villa Graziella organic Extra Virgin Olive Oil + more for drizzling

  • 2/3 cup of buttermilk

  • 1 cup all-purpose flour

  • 1 cup yellow corn meal

  • 2 large eggs, slightly beaten

  • 3 tablespoons organic sugar

  • 2 tablespoons of fresh, chopped rosemary plus 2 sprigs for garnish

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon sea salt

Easy Directions:

  1. Preheat oven to 425F◦ degrees, arrange rack in the oven to the center.

  2. Generously brush a loaf pan with olive oil.

  3. Place cornmeal into a large bowl, sift flour with baking soda, salt, sugar & rosemary into bowl.

  4. In a second bowl, lightly whisk eggs, add buttermilk, then olive oil to bowl with eggs.

  5. Mix on medium speed until combined.

  6. Combine dry ingredients into the bowl of wet ingredients, in 2 batches, mix lightly on low speed.

  7. Pour batter into a loaf pan, distribute evenly, top with a drizzle of olive oil & 2 rosemary sprigs.

  8. Bake until golden brown approx. 25-30 minutes, or if a toothpick inserted into the center comes out clean.

  9. Remove from oven & cool approx. 15 minutes, run a knife or spatula around the edges to release. Cool 30 minutes.

  10. Slice & serve at room temperature. Enjoy alone with Villa Graziella Bianco Toscano IGT white wine.

RecipesAmy WrightComment
Fresh Italian Plum & Olive Oil Cake

Using Villa Graziella Organic Extra Virgin Olive Oil instead of butter, with fresh seasonal Italian plums for a guilt free dessert. Enjoy it for dessert, it tastes even better the next day for breakfast!

9 Servings

Easy Ingredients

1 lb. red or Italian plums (about 6)
3 ounces Villa Graziella Organic extra virgin olive oil, + 1 teaspoon to grease pan
1 ½ cups all-purpose, unbleached flour, + extra to dust the cake pan
¾ cup of turbinado sugar (Sugar in The Raw)
½ cup milk
3 eggs room temperature
1 ½ teaspoon vanilla extract
1 ½ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon nutmeg

Simple Directions

  1. Preheat oven to 325◦F

  2. Grease a 9’’ round or square pan with 1 teaspoon olive oil & flour

  3. Cut plums into thin wedges

  4. Combine flour, baking powder, salt, nutmeg & sugar, add oil, blend until the mixture resembles coarse meal

  5. Combine milk, eggs & vanilla

  6. Stir in dry ingredients, mix until moistened

  7. Pour into prepared pan

  8. Push plums into batter in rows leaving skin side exposed

  9. Bake about 60 minutes, until a toothpick inserted in the center comes out clean

  10. Let cake cool, serve & enjoy!

TIP: Cover securely to prevent from drying out.

RecipesAmy WrightComment
One Pot Chicken Tortellini
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October is National Pasta Month & we’re celebrating with meat & cheese filled life preserver shaped tortellini pasta! Tortellini dates to the early 1660’s region of Emilia Romagna in north central Italy. Legend suggests an infatuated inn keeper spied upon the sleeping Goddess of Love Venere (Venus) through the key hole of the door to her room. So taken with her shapely form, he filled pasta dough he was making with cheese, twisting it around his ring finger to resemble the form of her navel. We tweaked a recipe using Villa Graziella Organic Extra Virgin Olive Oil, cherry tomatoes & kale with boneless chicken breast for a nutritious, flavor packed, week-night dinner. Makes 4 abundant main course servings.

Simple Ingredients

  • 1-pound boneless skinless chicken breasts or tenders, cut into 1-inch pieces

  • 3 tablespoons Villa Graziella Organic Extra Virgin olive oil, plus extra to flavor

  • 20 ounces of fresh or refrigerated tortellini

  • 2 cups fresh (or frozen) kale or spinach, washed, dried, cut into pieces, discard the stems

  • 3 cups organic chicken broth

  • 2 cups cherry tomatoes, halved

  • 1/2 cup heavy cream

  • 1/4 cup fresh grated Parmesan cheese

  • 2 tablespoons flour

  • 2 tablespoons chopped, fresh parsley

  • 1 1/2 tablespoons unsalted butter

  • Sea salt & cracked pepper

Easy Directions

  1. Heat olive oil in a large pan or Dutch oven over medium-high heat

  2. Add chicken to the pan, season with salt & pepper, cook until browned 5-8 minutes

  3. Remove the chicken from the pan; cover to keep warm & set aside

  4. Add butter to the pan, melt until foaming, whisk flour, cook for 1 minute

  5. Stir in chicken broth, simmer 2-4 minutes or until slightly thickened

  6. Add tortellini pasta to the pan, bring to a boil cooking 4 minutes, stirring occasionally

    ensuring tortellini is coated with liquid

  7. Stir in cream & parmesan cheese, simmer over medium heat 1-3 minutes

  8. Return the chicken back to the pan with kale, cook 2-3 minutes, or until kale is wilted

  9. Fold in tomatoes to the tortellini mixture

  10. Sprinkle parsley over the top, serve & enjoy!

Tip: Let tortellini stand covered for 2-4 minutes allowing sauce to thicken & flavors to fully blend.

Click here for the inspiration recipe!

RecipesAmy WrightComment
Torta di Cioccolato & Olio di Oliva di Chef Rosa Hanslits’ Dark Chocolate & Olive Oil Cake

We’re celebrating National Dessert Day with a Torta di Ciccolato & Olio Di Oliva recipe from one of our FAVORITE people, Rosa Hanslits of Nicole Taylor Pasta Shop & Back Room Eatery in Broad Ripple, Indianapolis. We swapped butter with a healthier choice using Villa Graziella Organic Extra Virgin Olive for delicious dark chocolate cake! 8 to 10 slices.

Easy Ingredients

  • 1/3 cup Villa Gabriella Organic Extra Virgin Olive Oil, + more for the pan

  • 2 cups King Arthur™ Unbleached, All-Purpose Flour, + more for dusting

  • ¼ cup Dutch-process cocoa powder

  • ¼ teaspoon sea salt

  • 1/8 teaspoon baking soda

  • ½ cup sugar in the raw

  • 1 large egg plus 1 egg yolk

  • ½ teaspoon vanilla extract

  • ½ teaspoon finely grated lemon

  • ½ teaspoon finely grated orange zest

For the glaze

  • 4 oz. bittersweet chocolate, chopped

  • 2 teaspoons honey, plus more for drizzling

  • 2 teaspoons extra virgin olive oil

  • ½ teaspoon finely grated orange zest

  • Large pinch of sea salt

  • ½ teaspoon coarse black pepper

Simple Directions

  1. Preheat oven to 350°F. Brush a roundpan or Bundt pan with olive oil & dust with flour.

  2. Whisk the cocoa powder and ¼ cup hot water in a small bowl, let cool slightly & set aside.

  3. Combine flour, salt, baking soda in a bowl.

  4. Combine sugar, egg & egg yolk, vanilla & lemon zest, beat on medium high speed until pale & thick, approx. 1 minute.

  5. Slowly drizzle in olive oil. Add the cocoa mixture & beat until combined.

  6. Reduce the mixer speed to low, add the flour mixture & beat until just incorporated.

  7. Bake for 30-35 minutes. Let cool in the pan on a rack.

  8. Remove from pan & let cool completely on the rack.

  9. Make the glaze, put the chocolate, honey, olive oil, salt in a pan, heat over a medium flame, stirring occasionally.

  10. Drizzle over cake, sprinkle sea salt, cracked pepper & orange peel, let cake thoroughly cool before enjoying!

 

RecipesAmy WrightComment
Balsamic Glazed Salmon Fillets
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October is National Seafood Month! Enjoy an easy dinner with fresh balsamic glazed salmon fillets. We tweaked a recipe from allrecipes.com for a healthy & delicious dinner! Serves 5 to 6.

Easy Ingredients

  • 6 5-ounce-fresh salmon fillets

  • 1/3 cup Villa Graziella Organic 8 Year Aged Balsamic Vinegar di Modena

  • 3 tablespoons of Villa Graziella Organic Extra Virgin Olive Oil

  • 5 teaspoons Dijon mustard

  • 3 tablespoons of dry white wine

  • 1 tablespoon honey

  • 1 tablespoon oregano

  • Sea salt & fresh cracked pepper to season

Simple Directions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil & brush with 1 tablespoon olive oil.

  2. In a small saucepan, over medium heat 2 tablespoons of olive oil.

  3. Add garlic & cook until soft & golden, approx. 3-5 minutes, do not brown.

  4. Add white wine, honey, balsamic vinegar, mustard, salt & pepper.

  5. Simmer, uncovered for 5 minutes, until liquid thickens, remove from heat & set aside.

  6. Arrange salmon on foil lined baking sheet, skin side down.

  7. Brush fillets with balsamic glaze, season with oregano.

  8. Bake 10-15 minutes. To check for doneness, insert a knife on an angle into the center of salmon & gently part the meat. If opaque & flakes into small pieces, salmon is cooked.

  9. Remove fillets from oven, brush with remaining glaze, season with salt & pepper, allow fillets to “rest” 2-3 minutes & remove skin.

  10. Serve & enjoy with Villa Graziella artisan crafted IGT Bianco Toscano white wine made with organic grapes.

Click here for the inspiration recipe!

RecipesAmy WrightComment