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We’re celebrating National Homemade Bread Day Nov. 17th, the feast day of Saint Elizabeth of Hungary, patron saint of bakers & known for her lifelong devotion to feeding the poor. We made this savory quick bread using Villa Gabriella Certified Organic, Extra Virgin Olive Oil. Enjoy it with a salad & a glass of wine for a healthy & delicious snack or light dinner. Yields approx. 15 slices.

Simple Ingredients:

• 1/3 cup Villa Gabriella Organic Extra Virgin Olive Oil extra for brushing the pan
• 1 ¾ cups unbleached all-purpose flour
• 1 ¼ cups baked ham or thick prosciutto, cut into ¼ cubes (approx. 6 ounces)
• 1 ¼ cups coarsely grated or cutGruyère cheese (approx. 6 ounces)
• 1/3 cup milk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon sea salt
• 1 teaspoon cracked black pepper
• *1/3 cup small-diced, pitted Niçoise olives (approx. 1 ¼ ounces), can also be added with cheese & ham

Easy Directions:

1. Preheat oven to 350◦ degrees, arrange rack in the oven to the center
2. Generously brush a loaf pan with olive oil
3. In a large bowl, mix flour with baking powder, salt & pepper
4. In another bowl, lightly whisk eggs, followed by whisking in milk, then olive oil
5. Combine wet ingredients into the bowl of dry ingredients, lightly mix together
6. Add ham & cheese do not over mix, batter will be thick with a few traces of flour
7. Pour batter into a loaf pan, distribute evenly to all 4 corners & smooth the top
8. Bake until golden brown approx 40-50 minutes, or if an inserted toothpick or knife into the center comes out clean
9. Remove from oven & cool approx. 5 minutes, run a knife or spatula around the edges to release. Cool 30 minutes.
10. Slice & serve at warm or at room temperature & enjoy!

Source:
http://www.chowhound.com/recipes/french-ham-and-cheese-quick-bread

Tried, Tasted & True! At Villa Gabriella 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 GABRIELLA
clientservice@villagabriellallc.com

“Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.”
- Yotam Ottolenghi, Chef, Writter & Restaurant Owner

An easily transformable ingredient, Polenta can serve as the canvas to most Italian inspired meals.  We have featured it with homemade ragu and meatballs, substituting the polenta for pasta and making it the starch of this comforting meal.

Generously Serves 6

Ingredients

• 8 ½ cups broth

• 1tbsp Villa Graziella Organic Extra Virgin Olive Oil

• 1 tbsp salt

• 2 cups dried polenta

• 4 tbsp butter

• ½ cup mascarpone cheese

• ¼ cup grated Parmigiano-Reggiano cheese

• 2 cups homemade ragu

• 18 homemade meatballs

Directions:

1. Bring broth, olive oil, and salt to a rolling boil over high heat in a medium saucepan.

2. Slowly add polenta to broth. Stir mixture continuously to prevent lumps.

3. Reduce to medium heat and continue to cook and stir for approximately 25 minutes, or until polenta is thick and cooked to the desired texture.

4. Remove pan from heat. Fold in butter, mascarpone cheese, Parmigiano-Reggiano cheese until melted.

5. Serve polenta as a base to homemade ragu and meatballs.

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
clientservice@villagraziellaorganic.com

Native to the Spanish coastal regions of Alicante, Málaga & Valencia, Marcona almonds are referred to as La Reina de las Almendras (the queen of almonds). A delicate, fine texture with a wonderfully sweet flavor, the prized trees bloom early in the year making them susceptible to spring frosts & damage. Our friends Joyce & Sue shared Ina Garten’s recipe for Marcona almonds. We tweaked it adding fresh rosemary & sage along with Villa Gabriella Certified Organic, Extra Virgin Olive Oil for a delicious & healthy snack rich in oleic acid & mono-unsaturated oils.

Serves 8-10 as tapas or a snack

Ingredients:

• 1 pound of roasted, salted Marcona Almonds
• 2 tablespoons of Villa Gabriella Organic Extra Virgin Olive Oil
• 2 tablespoons of fresh herbs such as rosemary, sage & thyme
• 2 teaspoons of sea salt

Directions:

1. Preheat oven to 350◦ degrees
2. Arrange almonds on a baking or cookie sheet
3. Add Villa Gabriella Organic Extra Virgin Oil & herbs
4. Toss ingredients & spread evenly on cookie sheet
5. Roast almonds for 5 minutes, remove from the oven & turn.
6. Repeat the process for 10 – 15 minutes or until lightly toasted, careful to not overcook & burn
7. Sprinkle with sea salt & remove from cookie sheet to cool
8. Serve warm or at room temperature  ¡Buen provecho!
9. Store in an airtight container

Tried, Tasted & True! At Villa Gabriella 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 GABRIELLA
clientservice@villagabriellallc.com

Celebrate National Fig Week with Roasted Balsamic Mission Figs! Extremely versatile, high quality yet often underrated, Mission figs were first planted by Spanish missionaries along the California coast in the late 1700’s.  We used our Villa Graziella Oganic balsamic vinegar di Modena to prepare this easy recipe from epicurious. The aromas with subtle hints of wood from each cask (acacia, chestnut, cherry, juniper & oak) used in aging local organic grape varietals (Lambrusco, Pignoletto & Trebbiano) offer distinctive natural sweet & sour sensations making it the perfect addition to this luscious Autumn dessert.

Easy Ingredients:

• 1/3 cup Villa Graziella Organic balsamic vinegar

• 1 pound dried Mission figs, de-stemmed

• 1 cup dry red wine

• 3/4 cup walnut piece (2 ounces) lightly toasted

• 1/2 cup sugar in the raw

• 1/2 cup Mascarpone cheese

Simple Directions:

1. Place the oven rack in the middle tier & preheat to 350°F.

2. Bring vinegar, sugar & wine to a boil in a 3-quart saucepan over moderate heat, stirring until sugar is dissolved

3. Add figs & simmer slowly, uncovered, 5 minutes

4. Pour figs with the liquid into a 2-quart shallow ceramic or glass baking dish

5. Sprinkle with walnuts

6. Place dish in the oven & bake uncovered for approx. 30 minutes or until figs are softened & have absorbed about two thirds of liquid.

7. Remove & allow to cool approx. 15 minutes.

8. Spoon the sauce over the warm figs & add a dollop of mascarpone cheese

9. Serve & enjoy!

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
clientservice@villagraziellaorganic.com

Why settle for processed popcorn when you can make it in just 10 minutes. We tweaked a version from Simply Recipes using our high smoke point, Villa Graziella Organic Extra Virgin Olive Oil for a delicious & healthy snack. Toss with drizzled olive oil, Parmesan cheese, salt or your favorite spices.

Makes 2 quarts

Ingredients:

• 3 Tbsp Villa Graziella Organic Extra Virgin Olive Oil

• 1/3 cup high quality (preferably non GMO) popcorn kernels

• 1 3-quart covered saucepan

• 1 Tbsp or more (to taste)

• Salt, spices to taste

Directions:

1. Heat the oil in saucepan over a medium flame

2. To ensure evenly popped corn, place 3 or 4 popcorn kernels into the oil & cover the pan

3. When the kernels pop, add 1/3 cup of popcorn kernels in an even layer

4. Cover, remove from heat & count to 30. (This first heats the oil to the right temperature & waiting 30 seconds allows the other kernels to a near-popping temperature so when cooking resumes, they pop evenly)

5. Return the pan to the medium heat & cover

6. The popcorn should begin popping together. As popping increases, gently shift the pan back & forth over the heat

7. Continue to shift the pan over the heat & for crispier popcorn keep the lid slightly ajar to release steam from pan

8. As the popping decreases to several seconds between pops, remove pan from the heat & transfer the popcorn to a wide bowl.

9. Lightly drizzle oil over the popcorn & toss to distribute.

10. Season to taste & enjoy!

October is National Pasta Month! Delicious baked pasta is perfect for a meatless Monday dinner or Friday evening family get together. Easy to prepare & can be made ahead of time, we combined recipes from Cooks.com along with Food & Wine.com for a hearty fall dish that serves 4 to 6.

Ingredients: 

• 16 oz. pasta such as radiatore, rotelle or penne

• 4 tablespoons of Villa Graziella Organic Extra Virgin Olive Oil

• 4 tablespoons all-purpose flour

• 2 cups milk

• 4 ounces fontina cheese grated or sliced

• 4 ounces mozzarella grated or sliced

• 4 ounces asiago cheese grated or sliced

• 3 ounces Parmigiano Reggiano cheese grated

• 3 tablespoons fresh flat leaf parsely, minced

• 2 tablespoons panko or plan bread crumbs

• Sea salt & fresh cracked pepper to taste

Directions:

1. Preheat oven to 350°. Lightly oil a shallow 2-quart baking dish.

2. In a large pot of boiling salted water, cook the pasta until tender but still quite firm. Drain thoroughly & transfer to a large mixing bowl.

3. Add oil in a medium size saucepan over medium heat. Add flour & cook about 3 minutes until smooth stirring frequently.

4. Gradually whisk in the milk & cook 3-5 minutes until thickened stirring constantly. Season with salt & pepper

5. Combine all the cheeses equal to approx. 4 cups.

6. Add 3 cups of the mixed cheeses in the milk sauce, stirring to combine. Mix remaining 1 cup of cheese with the bread crumbs & set aside.

7. Pour melted cheese sauce & parsley over pasta, mix thoroughly.

8. Transfer pasta to baking dish & bake uncovered 15 minutes until bubbly.

9. Remove from oven, sprinkle reserved cheese & bread crumb mixture. Bake 5-10 minutes until top is golden brown.

10. Remove from the oven, allow to “rest” for 5 minutes, serve & enjoy!

Tried, Tasted & True!

At Villa Gabriella 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 GABRIELLA
clientservice@villagabriellallc.com

Also called “tortilla de patata" or potato omelet, this recipe is easy to prepare, healthy & delicious. Like the Italian “frittata” ingredients are simple; potatoes, onions or garlic fried in quality extra virgin olive oil, then mixed with fresh eggs & cooked like an omelet. As a meal or a tapa, it can be made ahead using ingredients such as chopped ham, mushrooms, peppers, sausage & shrimp.  A great travel food, Tortillas make the perfect tail gate pleaser when cut into large wedges & placed on top of a piece of bread to make a bocadillo or sandwich. Our tortilla recipe was adapted from Author & Chef Seamus Mullen.

Serves 3-4 as tapas

INGREDIENTS:

• 6-7 eggs

• 2 cups Villa Graziella Organic extra virgin olive oil

• 3 large Yukon Gold potatoes, peeled and sliced into ¼-inch rounds or shredded

• 1 sweet onion, thinly sliced optional

• 1 clove garlic, crushed slightly optional

• Coarse sea salt & fresh cracked pepper to taste

• Fresh parsley

DIRECTIONS

1. Lightly beat the eggs, season with a sea salt, pepper & parsley & set aside.

2. In a 10-inch nonstick skillet, heat the olive oil over medium-low heat until it is warm. Add the onions & garlic. Sauté’ until both are translucent about 10-15 minutes.

3. Add the potatoes; cook for over medium heat until the potatoes are browned. The oil should almost cover the potatoes & onion mixture. Turn down the heat so ingredients do not burn

4. Remove the mixture from the pan with a slotted spoon, allowing the oil to drain on the pan. Combine the potato & onion mixture with the eggs, mix together with a large spoon.

5. Pour 1-2 Tbsp of olive oil into smaller, non-stick frying pan (approx. 9”) & heat over medium heat until warm.

6. Pour the potato & egg mixture into the pan & let it cook for 2 minutes without touching the pan, as the bottom begins to set, gently shake the pan to “release” the eggs from the bottom.

7. Using a wooden spoon or rubber spatula, gently pull the mixture away from the edges so it does not stick. Cook until the bottom is set while the inside of the mixture is not completely cooked & the top is wet, approx. 5 minutes.

8. Once the tortilla is brown on the bottom, take the frying pan to a sink. Place a large dinner plate (12”) (or spare frying pan) upside down over the frying pan. With one hand holding the frying pan handle & the other hand on top of the plate, hold steady to turn the frying pan over with the tortilla sliding onto the plate.

9. Place the frying pan back on the range, add just enough oil to cover the bottom & sides of the pan. Let the pan warm for approx. 25-30 seconds. Slide the tortilla back into the frying pan. Use the spoon to shape the sides of the tortilla. Allow the tortilla to cook for 3-4 minutes.

10. Turn the heat off & let the tortilla “rest” in the pan for 2 minutes. Serve & enjoy! ¡Buen provecho!

August is International Olive Oil month! No need to turn on the oven or heat up the kitchen with an Olive Oil & Dark Chocolate Mousse. Easy to make,  use Villa Graziella 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 Graziella 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.

September marks National Potato Month and gives us reason to celebrate the 5th most important crop worldwide after wheat, corn, rice, and sugar cane. This amazing spud is often recognized as the blessing that saved famine-plagued areas in Europe.  First arriving in the region in 1532, the potato spread throughout Europe and was known as an inexpensive, nutrient rich staple crop by the late 18th century.

To celebrate National Potato Month, we made Baked Potatoes, Tomatoes & Basil.  It’s a simple, one dish meal that we cannot stop raving about.  Not only is it made with staple ingredients including Villa Graziella Organic Extra Virgin Olive Oil; it can be made in advance and baked just before dinner.

Serves 4

Ingredients:

• ½ yellow onion

• 3 medium yellow potatoes

• 5 plum tomatoes

• ½ cup water

• 2 tbsp chopped basil

• ¼ cup grated Parmesan cheese

• 4 tbsp Villa Graziella Organic Extra Virgin Olive Oil

Directions:

1. Preheat oven to 350 degrees

2. Oil oven safe baking dish with 1 tbsp Villa Gabriella Organic Extra Virgin Olive Oil

3. Slice yellow onion into thin rings, line bottom of baking dish with onion slices.

4. Slice yellow potatoes and plum tomatoes into thin slices. Layer on top of onions, alternating between potatoes and tomatoes until all have been used.

5. Pour water into corners of the dish

6. Drizzle remaining 3 tbsp of Villa Graziella Organic Extra Virgin Olive Oil over dish.

7. Spread chopped basil and Parmesan cheese over top of dish

8. Bake for 1 hour, until top is golden brown.

9. Serve and enjoy!

Sources:
National Potato Council, www.nationalpotatocouncil.org
Smithsonian Magazine, www.smithsonianmag.com

Summer is officially over, yet we are still enjoying the cicadas & the last trace of warm weather we don’t want to end. In honor of Saint Nicholas Tolentino-Patron feast day, the patron saint of Saint of Vegans & Vegetarians, we made a “Macedonia di Frutta” or mixed fresh fruit salad. Why Macedonia? The name refers to the southeastern area of Europe consisting of the former Yugoslavia, Bulgaria & Greece. The many ethnicities of its people refer to the array of berries, stone & tropical fruits with lemon & orange juice.

Our Macedonia di Frutta is inspired by the beloved author & cook Marcella Hazan. Made with seasonal fruits, Villa Graziella Organic Extra Virgin Olive Oil & Organic Balsamic Vinegar di Modena to create a melody of delicious tastes & textures. Make a few hours ahead & serve as a healthy after school snack or refreshing dessert.

Serves 8

Ingredients: 

2 tablespoons of Villa Graziella Organic Extra Virgin Olive Oil + extra for garnish

1 tablespoon Villa Graziella Organic White Balsamic Condiment

1 cup of fresh orange juice, if possible, not from concentrate

2 apples

2 each of 3 stone fruits such as apricots, nectarines, peaches, or plums

1 ½ lbs. assorted seasonal fruit; bananas, berries, grapes, mango, melon or exotic fruits-we added blueberries, kiwi, pineapple & raspberries

2-3 tablespoons of fresh lemon juice

Grated peel of 1 lemon, no white pith

2-3 tablespoons of sugar in the raw, to taste

1/4 tablespoon of sea salt

Directions:

1.        Seed & cut apples & stone fruits into ½ cubed pieces, place in a large bowl, we left the peel on some for texture.

2.       Add lemon juice to bowl so fruit will not turn brown 

3.       Peel kiwi & pineapple, cut into pieces & add to fruit mixture

4.       Pour in orange juice

5.       Add lemon peel, sugar & sea salt

6.       Mix fruit & ingredients together

7.        Cover & refrigerate 3-4 hours

8.       Add berries (last so they do not become soft)

9.       Drizzle White Balsamic Condiment

10.    Slowly drizzle olive oil

11.     Gently toss before serving & enjoy!