July is National Macaroni month!  This recipe is the creation of one of our favorite people; dear friend & talented home chef Karen Forte.  Together with her husband Steve, the Forte’s are generous, genuine & gracious hosts creating healthy & delicious food for family & friends no matter where the Forte family reside;  Florence, Mumbai, New York, Olbia or Paris. 

Always versatile pasta can be enjoyed even in warm weather using in season vegetables & fresh herbs dressed with Villa Gabriella Organic Extra Virgin Olive Oil. Karen prepared this dish on a torrid July day while we were visiting them in Sardinia.  Healthy ingredients & delicious flavors made this the perfect lunch after a morning on the beach.  Great memories together with wonderful friends make this a special dish.  Buon Appetito! 

Serves 4 people

Ingredients:

• 14 ounces farfalle (bow tie), penne or  twist pasta
• 5 ounces tuna packed in water & drained
• 7 ounces zucchini, firm, sliced in thin rounds
• 5 tablespoons Villa Gabriella Organic Extra Virgin Olive Oil plus extra to flavor
• 1 large ripe tomato, cut in chunks
• 1 medium yellow onion or 1 scallion sliced thin
• 1 bunch fresh  parsley, finely chopped
• Sea salt & fresh ground pepper

Directions:

1. Sauté sliced onion with Villa Gabriella Organic Extra Virgin Olive Oil, add sliced zucchini, salt & pepper.
2. Cook until onion is translucent & zucchini rounds begin to brown.
3. Add the tomatoes & drained tuned to the mixture, simmer over a very low heat until most of the liquid is absorbed. Cover & set aside.
4. Bring a large pot of water to a boil over high heat, add handful of coarse sea salt (kosher salt fine too).
5. Add the pasta & cook according to directions or until tender but still firm to the bite, stirring occasionally.
6. Drain pasta, add the sauce, drizzle Villa Gabriella Organic Extra Virgin Olive Oil, add parsley & blend. Taste & adjust olive oil & seasonings. 
7. Can be made up to 5 hours ahead, cover & chill.
8. Bring to room temperature, 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

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

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!

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

Who doesn’t like Zucchini bread? We’re celebrating National Zucchini Bread day with an easy to prepare, not too sweet version. We tinkered a serious eats recipe omitting cinnamon, using less sugar, more yogurt, additional chopped walnuts & Villa Graziella Organic, Extra Virgin Olive Oil instead of vegetable oil. We also drained the excess moisture out of the grated zucchini for a lighter, less dense version. Enjoy it toasted for a healthy breakfast or delicious afternoon snack. Makes two 9 x 5 loaves.

Simple Ingredients:

• 3/4 cup Villa Graziella Organic Extra Virgin Olive Oil extra for brushing the pan

• 3 large eggs, room temperature beaten

• 2 cups finely grated zucchini with excess moisture drained (3 medium zucchini -1 1/2 pounds

• 3 cups unbleached all-purpose flour (approx. 1 pound)

• ¾ packed cup light brown sugar or granulated sugar

• 7 oz. plain whole Greek yogurt

• 1 ½ cups chopped walnuts

• 1 ½ teaspoons sea salt

• 1 teaspoon vanilla extract

• 1 teaspoon grated lemon zest

• 1 teaspoon baking soda

• ¼ teaspoon baking powder

Easy Directions:

1. Preheat oven to 350°F & grease two 9- by 5-inch loaf pans with olive oil.

2. Grate zucchini & drain excess moisture with a clean cloth dish towel. Place zucchini in a large bowl, discard excess moisture.

3. Add olive oil, Greek yogurt, vanilla extract & sugar to grated zucchini, mix ingredients.

4. Add eggs & mix until sugar is dissolved.

5. In another large bowl, combine flour, salt, baking soda, baking powder & lemon zest.

6. Pour dry ingredients into wet ingredients & blend until flour is fully incorporated into a thick batter, fold in chopped walnuts, do not over mix.

7. Scrape batter into the 2 prepared loaf pans, dividing batter evenly.

8. Bake on middle rack until a tooth pick or knife inserted in the center comes out completely clean, approx. 55 minutes. Checking after 45 minutes & continue to check every 5 minutes until done.

9. Set loaf pans on a rack, cool for 30 minutes. Run a knife or spatula around the edges to release & flip loaves.

10. Slice, serve & enjoy. Zucchini bread will keep for up to 2 days at room temperature wrapped in foil, if it lasts that long!

Did you know it's National Garlic Month? Garlic has been used medicinally since the Greek and Roman times. Today, garlic is a widely recognized health-enhancing supplement. It promotes the well being of the heart and immune systems with antioxidant properties and helps maintain healthy blood circulation.

Ingredients:

• 1 tablespoon of Villa Graziella Organic Extra Virgin Olive Oil

• 1 head of garlic, minced very fine (5 tablespoons)

• 2 sticks softened butter (1 cup), plus 1 tablespoon, divided

• 2 tablespoons fresh flat leaf parsley, minced

• ¼ cup freshly grated Romano cheese

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 loaf Italian bread

Instructions:

1. Preheat broiler.

2. In a small sauce pan over medium heat, place oil and garlic and sauté; stirring continually for five minutes. Remove just as the garlic is starting to turn tan in color and pour mixture into a medium bowl.

3. Add one cup of the softened butter, parsley, Romano, salt and pepper. Stir vigorously to combine.

4. Cut Italian bread from end to end horizontally down the center so you have a full top half and full bottom half.

5. Melt the one tablespoon of butter and brush each cut side.

6. Lay out a large sheet of foil large enough to wrap around both halves but don’t wrap yet. Line a sheet tray with it, letting any excess hang off the ends and sides.

7. Place buttered bread cut side up and broil just for one minute. You want a nice golden brown look.

8. Remove from broiler and preheat oven to 425 degrees.

9. Spread ¾ of the garlic butter across the cut toasted bread, saving the remaining butter to serve with the garlic bread.

10. Now close the top and bottoms together and wrap the foil up around tight. At this point, you could save this for later by refrigerating. Just bring to room temperature first and continue below.

11. Place pan in preheated oven with rack close to top and heat for ten minutes.

12. Remove, place on cutting board and cut into thick strips. Serve with the remaining garlic butter mixture.

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

What, another celebration of pasta? How can we not celebrate National Noodle Day?

We decided to go with fresh fettuccine & went the classic route with a heart healthy red tomato sauce enhanced with a splash of red wine & our organic Villa Graziella Organic Extra Virgin Olive Oil. Why tomatoes?  Tomatoes are a great source of lycopene-a good for you, super anti-oxidant. Try whole organic canned tomatoes, slowly simmer over a low heat with diced vegetables or meat & a touch of extra virgin olive oil for a delicious & healthy sauce to go with your favorite noodles or pasta.     

We are so grateful to talented home chef & baker Laurel for sharing her recipe for delicious & lovely, Linzer cookies made with strawberry balsamic jam.  Just in time for Valentine's Day! Grazie Laurel!

Ingredients

• 3 c flour

• 1 t baking powder

• 1/2 t salt

• 1 c butter, very soft

• 3/4 c sugar

• 1 egg

• 2 T milk

• 1.5 t vanilla

• Jam of your choice; I used Strawberry Balsamic

Directions

1. Cream butter and sugar, add wet ingredients and then dry. Blend until dough forms into pellets.

2. Form 3 equal pieces, wrap in wax paper, and refrigerate for at least one hour.

3. Follow instructions below to make butter cookie dough. Preheat oven to 400 F. Roll out on floured wax paper about 1/4'' thick. Cut half the dough using large heart cookie cutters. Using the same large heart cookie cutter, cut the remaining dough then cut out the center using a smaller heart cookie cutter. Gently remove center to create a heart ‘frame.'

4. Cook 7-9 mins. The tops should not be brown, only the bottoms.

5. Once cooled, spread jam on the large hearts to form the bottom of your linzer cookie. Gently place heart ‘frame’ on top.