Wondering what to cook for dinner on a hectic weeknight? How about balsamic vinegar braised chicken breasts? Easy to prepare, we made our version using Villa Graziella Organic 8 year aged balsamic vinegar di Modena.  We tweaked a recipe from allrecipes.com adding fresh mushrooms & cherry tomatoes for a healthy & delicious dish that can be served with pasta, orzo or rice.

Serves 2 to 4

Easy Ingredients: 

• ½ cup Villa Graziella Organic Vinegar di Modena

• 1 pound of fresh skinless chicken breasts

• 2 tablespoons of Villa Graziella Organic Extra Virgin Olive Oil

• 15 ounces of fresh diced tomatoes (canned diced tomatoes work too)

• 1 cup of thinly sliced fresh mushrooms

• 1 onion thinly sliced

• 1 teaspoon basil

• 1 teaspoon oregano

• 1 teaspoon rosemary

• ½ teaspoon thyme

• Sea salt & fresh cracked pepper to season

Simple Directions:

1. Season both sides of chicken breasts with salt & pepper

2. Heat olive oil in a skillet over medium heat

3. Cook seasoned chicken breasts until browned, approx. 3 to 4 minutes per side

4. Add mushroom & onion slices

5. Cook & stir until browned approx. 8-10 minutes

6. Pour diced tomatoes & balsamic vinegar over the mixture

7. Season with basil, oregano, rosemary & thyme

8. Simmer chicken over a medium heat careful the meat does not dry. Until it is no longer pink & the juices run clear, approx. 15 minutes. An instant-read thermometer inserted into the center should indicate at least 165◦F (74◦C).

9. Remove from heat & allow to “rest” for 2-3 minutes

10. Serve with pasta, orzo or rice & enjoy!

At Villa Graziella Organic our team tries & taste every recipe we feature. While we love to share our family recipes & those 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 in your kitchen, feel free to tweak them & please tell us what we think. We welcome your comments & feedback.  

Grazie!

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

Celebrate National Chocolate Cake Day with a recipe from one of our favorite people, Chef Rosa Hanslits of Nicole Taylor Pasta Shop & Back Room Eatery in Broad Ripple, Indianapolis. An easy to make winter time dessert, try swapping butter with a healthier choice using Villa Graziella Organic Extra Virgin Olive. Use healthy Dutch cocoa powder & honey for the glaze. We adapted Rosa’s recipe for this healthy dark chocolate, & luxurious cake! 8 to 10 slices.

Easy Ingredients

• 1/3 cup Villa Graziella 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 round pan 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!

At Villa Graziella Organic our team tries & taste every recipe we feature. While we love to share our family recipes & those 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 in your kitchen, feel free to tweak them & please tell us what we think. We welcome your comments & feedback.  

Grazie!

Who can say no to ice cream even in January?!?

Celebrate National Strawberry Ice Cream Day with Villa Graziella Organic. Take your favorite strawberry ice cream & simply drizzle Villa Graziella Organic, balsamic vinegar di Modena for a luscious dessert that's healthy too! Enjoy!!

Remember those warm, lazy Summer days? Take a peek at how we celebrated National Ice Cream Day last July! 

At Villa Graziella Organic our team tries & taste every recipe we feature. While we love to share our family recipes & those 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 in your kitchen, feel free to tweak them & please tell us what we think. We welcome your comments & feedback.  

Grazie!

Today celebrates National Gluten Free Day and we are so proud to feature Villa Graziella fan, accomplished author & global educator, Kim Koeller of www.GlutenFreePassport.com and www.GlutenFreeBlog.com!  

Kim so kindly shared her Gluten Free and Dairy Free Blueberry Streusel Coffee Cake recipe with us along with the following words:

"My mom used to bake an amazing coffee cake that she called Blueberry Buckle which was one of my favorite treats. Ever since I found out that I was celiac and allergic to dairy over 13 years ago, we have been trying to recreate a gluten free and dairy free version.

Well, I am thrilled to share that the secret formula has been discovered! With my Dad’s confirmation, it’s the same delicious taste and texture of my Mom’s famous family recipe. Best of all, no one could tell that it was gluten and dairy free!

As background, I saw the photo of the Cinnamon Streusel Coffee cake on the side of the King Arthur Flour Gluten Free All-Purpose Baking Mix box. It reminded me of Mom’s Blueberry Buckle without the blueberries. So I thought, well, let’s also modify this to be dairy free and see what happens.

So I substituted a combination of Villa Graziella's Organic Extra Virgin Olive Oil and Earth Balance Organic Buttery Spread for the butter. I also used almond milk for regular milk and organic sugars for regular sugars. The result is fantastic making the coffee cake so moist and flavorful it was simply outstanding!"

INGREDIENTS

STRUESEL:
2/3 cup King Arthur Flour Gluten-Free All-Purpose Baking Mix
1/2 cup organic brown sugar, packed
1 teaspoon cinnamon
1 ½ teaspoons of Villa Graziella Organic Extra Virgin Olive Oil
4 tablespoons of Earth Balance organic buttery spread, softened

CAKE:
1 1/2 cup King Arthur Flour Gluten-Free All-Purpose Baking Mix
1/2 cup organic sugar
1 ½ tablespoons of Villa Graziella Organic Extra Virgin Olive Oil
1/8 cup Earth Balance Organic Buttery Spread, melted
2 large eggs
1/2 cup almond milk
1 teaspoon gluten free vanilla
1 pint of blueberries

DIRECTIONS

STREUSEL:
Mix the gluten free baking mix, brown sugar, and cinnamon together until evenly blended. Work in the organic olive oil and buttery spread until evenly crumbly. Set aside.

CAKE:
Preheat oven to 350 degrees. Lightly grease a 9" square pan with Earth Balance Organic Butter Spread and dust with King Arthur Gluten-Free All Purpose Baking Mix. Whisk together the gluten free baking mix and sugar in a separate bowl. Whisk together the organic olive oil, the melted buttery spread, eggs, almond milk and vanilla, and then stir wet mixture into the dry ingredients until well blended. Mix in the pint of blueberries.  Spread the batter evenly into the prepared 9” square pan. Sprinkle with streusel topping.  Bake for approximately 22-26 minutes until a cake tester or tooth pick comes out clean and the middle springs back when pressed lightly. Cool for 15-20 minutes before cutting into squares.

Yields: 9 to 12 servings.

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The middle of winter can be a challenge to make salads. As with any vegetable or fruit, look for what is currently in season to create a flavorful & healthy dish of greens, fruit & veggies.  This month in honor of Saint Vincent of Zaragoza, Spain & the Patron Saint of Wine Vinegar, we tried Chef Justin Severino’s salad of radicchio lettuce, “blood” oranges & goat cheese dressed with vinaigrette made from Villa Graziella Organic 8 year aged Balsamic Vinegar di Modena & single estate Extra Virgin Olive Oil. The recipe states preparation takes only 15 minutes; however it took us longer to supreme oranges for the 1st time, toast & chop the pistachios. The array of winter ingredients resulted in a delicious medley of sweet, savory, tangy, salty, creamy & nutty flavors all in 1 colorful dish! Serve it as a starter or as a side dish to fish. 

Serves 4

Simple Ingredients: 

• 6 tablespoons of Villa Graziella Organic Extra Virgin Olive Oil + extra to season

• 2 tablespoon Villa Graziella Organic Balsamic Vinegar

• Juice of ½ a medium sized lemon, if possible not from concentrate

• 2 medium sized “blood”oranges

• 1 ½ medium heads of radicchio lettuce, washed, dried & separated into 3 inch or bite size pieces

• 8 ounces soft, room temperature goat cheese

• 1 large, ripe avocado cubed

• ¾ cup pistachio nuts, toasted & coarsely chopped

• ¼ cup mint leaves, wash, dried & roughly chopped + extra for garnish

• Freshly ground black pepper

• Sea salt

Easy Directions:

1. For the vinaigrette, place vinegar into a small bowl, slowly whisk in oil, season with lemon juice, salt & pepper to taste, set aside.

2. To supreme the oranges, use a knife to trim the top & bottom of the fruit.

3. Set the orange on 1 end, slice from top to bottom following the curve of the fruit, cutting away the peel & white pith.

4. Loosen & release the orange sections one at a time by inserting the blade between membrane the flesh on either side, then removing loosened flesh. Place orange sections in a large bowl.

5. Gently combine orange sections, mint, pistachios, pomegranate seeds, avocado & radicchio lettuce.

6. Re-whisk the vinaigrette & pour over the ingredients to coat the salad mixture. Season with salt.

7. Arrange the goat cheese across a serving platter or individual plates.

8. Drizzle the cheese with olive oil & season with salt & pepper.

9. Arrange the salad over cheese & garnish with extra mint & pistachios

10. Serve & enjoy!

At Villa Graziella Organic our team tries & taste every recipe we feature. While we love to share our family recipes & those 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 in your kitchen, feel free to tweak them & please tell us what we think. We welcome your comments & feedback.  

Grazie!

Today celebrates National Bittersweet Chocolate Day and we can help but recall the pizzelle cookies made this past holiday season.  A great make ahead treat, pizzelles are a unique sweet to bring to any gathering.  Although labor intensive, they satisfy any sweet tooth’s desire.

While making the pressed cookies, we wanted to find out more about their rich Italian heritage.  As found on pizzellecookie.com: 

The word pizzelle means, loosely, “small, flat, and round” in Italian.  These waffle-type cookies are made by pouring batter between the two plates of an iron, which is then held over a fire or heated electrically.

Pizzelle were first made in the south-central area of Abruzzo (now the Region of Abruzzo) in the 8th century.  Two small towns each claim to have originated the treat, which are featured in their yearly festivals:

• The citizens of Salle, in the Province of Pescara, celebrate the festival of Beato Roberto every July. Celebrants walk down the street carrying branches on which pizzelle are hung as an offering.

• In Cocullo, in the Province of L’Aquila, the celebrants eat pizzelle during the festival of their patron saint, Domenico. They cover his statue in snakes and carry it around the town.

These days, pizzelle can be found at almost any celebration in the Abruzzo region and across Italy.  It is a rare Italian wedding that does not serve pizzelle at the sweets table.  These cookies are closely associated with family; in fact, pizzelle irons have been fashioned with the pattern of a family’s crest.  Pizzelle are also popular in countries with large Italian populations, such as Canada, the U.S.A., and Australia.

Pizzelle Cookies

Ingredients:

• 2 sticks of butter (softened)

• 3+ cups of flour

• 6 eggs

• Anise seeds (to taste)

• 1 tbs lemon extract

• 1 tbs vanilla extract

• ¼ cup rum

Instructions:

1. Mix butter, sugar, and eggs together until well incorporated.

2. Add lemon and vanilla extract, rum, and anise seeds.

3. Mix well to ensure all ingredients are evenly distributed.

4. With mixer on low, slowly add flour 1 cup at a time.

5. To add additional flour, remove dough from mixer, work with your hands making sure dough does not get too dry. Dough should be moist but not stick to your hands.

6. Roll dough into small marble sized balls.

7. Prep the pizzelle press by rubbing with Villa Graziella Organic Extra Virgin Olive Oil. Place over low-medium heat until hot.

8. Place one dough ball onto the pizzelle press and close. Heat until lightly golden brown, flip the press and heat the other side.

9. Remove pizzelle cookie from the press with a spatula and let cool.

Bittersweet Chocolate Dip

Ingredients:

• ½ cup bittersweet chocolate chips

• 3 Tbl heavy cream

Instructions:

1. Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat.

2. Dip each pizzelle in the chocolate and set aside on waxed or parchment paper to dry.

We are celebrating National Spaghetti Day! The Venetian explorer Marco Polo supposedly brought spaghetti back from the Far East in the late 13th century. While the curious culinarian more than likely encountered long noodle shaped pasta made from rice or hard wheat flour during his travels, according to historians, spaghetti & pasta existed as early as the 4th century B.C. amongst the Etruscan civilizations in Italy. Other food historians claim it was brought to Sicily via Arab conquerors where the locals were taught to preserve long strands of dough by drying it in the sun & later cooking it in boiling sea salt water.

Not just for red meat sauce, our spaghetti paired perfectly with an easy to prepare reduction of Villa Graziella Organic extra virgin olive oil, organic certified balsamic vinegar di Modena, fresh spinach & herbs. We adjusted our recipe from The Plant Based Dietician-Juliana Hever for a healthy & delicious meatless Monday lunch or dinner. Serves 4.

Simple Ingredients: 

• 1 cup reduced Villa Graziella Organic Balsamic Vinegar di Modena

• 4 tablespoons Villa Graziella Organic Extra Virgin Olive Oil

• 16 oz. package of dry, uncooked spaghetti

• 2 cups of fresh spinach, washed & chopped

• 1 ½ cups fresh basil washed & chopped

• 1 tablespoon fresh oregano Or 1 teaspoon dried oregano

• 1 tablespoon fresh rosemary Or 1 teaspoon dried rosemary

• Sea salt & fresh cracked pepper to taste

• Parmigiano Reggiano cheese grated to taste

Easy Directions:

1. Bring 1 cup of Villa Graziella Organic Balsamic Vinegar di Modena to a boil in a sauce pan over medium-high heat

2. When vinegar boils, reduce heat to low & simmer for 8-10 minutes or until the mixture is reduced by half. Cover & set aside

3. Bring a large pot of water to a boil over medium high heat, salt & cook spaghetti according to the package directions

4. Combine Villa Graziella Organic Extra Virgin Olive Oil, basil, rosemary in a large bowl

5. When spaghetti is 1-2 minutes from fully cooking, add chopped spinach to the boiling water

6. Stir until just combined

7. Strain the spaghetti & spinach

8. Combine spaghetti, spinach into the bowl with the herb balsamic mixture, add sea salt & fresh cracked pepper.

9. Stir well until fully combined, add grated cheese.

10. Serve & enjoy!

Biscotti, known also as Cantuccini, are Italian biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and traditionally dipped in coffee.  Because they’re baked twice and very dry they could be stored for long periods of time. Such nonperishable food was particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions.

The traditional recipe has morphed over time and varies across many kitchens.  Whether they include almonds, walnuts, cinnamon, or other spices, they are always delicious and make a great cookie for the holidays. 

Ingredients:

• 7 Eggs

• 1 ½ Cups of Sugar

• 1 ½ Cups Villa Graziella Organic Extra Virgin Olive Oil

• 3 Teaspoons of Baking Powder

• 2 Teaspoons of Vanilla Extract

• 5 Cups of Flour

• 1 Cup Chopped Nuts (optional)

Directions

1. Mix all wet ingredients together including sugar

2. Sift all dry ingredients together, add to wet mixture 1 cup at a time

3. Mix in nuts by hand

4. In large spoonfuls, drop on an ungreased cookie sheet

5. Continue to add spoonfuls in a row, connecting to each other

6. Complete 2 rows on one cookie sheet, each about 2-3 inches wide

7. Bake for 20 minutes in a 350 degree, preheated oven

8. After 20 minutes, remove from over and let sit for 5 minutes

9. Cut into slices, and place back onto cookie sheet

10. Bake the cookies for another 15 minutes

11. Enjoy with coffee, hot chocolate for Vin Santo!

History Source

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

Dec. 8th is National Brownie Day! Who doesn’t love Brownies?  According to U.S. History Scene, wealthy English enjoyed baked dark chocolate bars in the mid. 19th century. The confection was introduced to the U.S. in 1893 at The Columbian Exposition in Chicago where the wealthy society matron Bertha Potter Palmer requested her pastry chef at the Palmer House Hotel to create a dessert for the boxed lunch society ladies could eat while visiting the Columbian Exposition.  The buttery rich, fudge like treat became known as the Palmer House  Brownie. To celebrate the day, we’re using Villa Gabriella organic, extra virgin olive oil in a recipe we adapted adding more espresso to sea salt & fresh raspberries. The contrasting flavors add rich layers to this much loved, delicious dessert. 

16 servings

Easy Ingredients

• ¼ cup Villa Graziella Organic Extra Virgin Olive Oil, + 1 table spoon to grease pan

• 8 ounces bittersweet chocolate (chips or finely chopped)

• ¾ cup Sugar In The Raw or granulated sugar

• 2 large eggs room temperature

• 1 teaspoon pure vanilla extract

• ¼ cup all-purpose flour

• 2 teaspoons espresso powder or unsweetened cocoa

• 1/4 teaspoon baking powder

• 1/4 teaspoon fine sea salt

• 1 cup fresh raspberries rinsed & dried

• 1/2 cup coarsely chopped pecans (optional

• Sea salt for finishing

Simple Directions

1. Place rack in the upper third of the oven and preheat the oven to 350 degrees F.

2. Grease 8x8 inch baking pan with 1 table spoon of Villa Graziella Organic, extra virgin olive oil.

3. In a medium sauce pan warm the olive oil & bittersweet chocolate together over low heat, stirring until the chocolate is completely melted & smooth.

4. Remove from the heat, stir in the sugar. Beat the eggs in one at a time. Add the vanilla & beat until sugar is dissolved and mixture is smooth and glossy.

5. Add the flour, espresso powder, baking powder & salt, whisk until the batter becomes smooth & shiny.

6. Scrape the batter into the prepared brownie pan, add raspberries, pecans & sprinkle a bit of sea salt.

7. Bake for approximately 30-45 minutes, or until cooked thoroughly. Consistency should be soft & chewy not gooey.

8. Remove from the oven, sprinkle lightly with sea salt .

9. Cool for 30 minutes before slicing.

10. Serve & enjoy! Cover securely to prevent from drying out.

Sources:
http://www.the wanderingfig.com/chocolate-olive oil-brownies
http://ushistoryscene.com/article/brownie

Tried, Tasted & True! At Villa Garaziella 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

Are you still trying to find that perfect side dish for your holiday dinner? We have you covered. These sautéed Green Beans with toasted almonds are sure to impress! With Villa Graziella Organic Extra Virgin Olive Oil and Villa Graziella Organic Balsamic Vinegar, this recipe brings a healthy twist to a traditional green bean recipe. The toasted almonds add the perfect touch! Happy Holidays!

Serves: 4

Ingredients:

• 1 Tbsp butter

• 1 Tbsp Villa Graziella Organic Extra Virgin Olive Oil

• 16 oz fresh French Green Beans, rinsed

• 1 shallot, sliced

• 1 Tbsp Villa Graziella Organic balsamic vinegar

• 1 tsp garlic powder

• ¼ tsp kosher salt

• ¼ tsp ground pepper

• ¼ cup low sodium vegetable broth, divided

• ¼ cup toasted almonds

Directions:

1. In a large sauté pan, warm butter and olive oil over medium heat (just until the butter is melted)

2. Add green beans and sliced shallots

3. Next, add balsamic vinegar and seasonings

4. Toss green beans with tongs until all seasonings are evenly distributed

5. Adjust heat as needed from medium to medium low and sauté for 5-7 minutes

6. Add 2 tbsp of broth and toss green beans

7. Cover and cook until desired tenderness, tossing and adding broth as needed to ensure green beans do not scorch!

8. Once green beans are cooked, garnish with toasted almonds

Toasted almonds:

1. Place almonds in a small sauté pan

2. Mist almonds with cooking oil and toss to coat

3. Toast until golden, mixing half way through

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