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!

A great way to make use of all of those pumpkin seeds after carving your pumpkins is to roast them! These make the perfect healthy snack and are so easy. We boiled them in salted water first, and then toasted them with Villa Gabriella Organic Extra Virgin Olive Oil. Happy Halloween!

Ingredients

• One medium sized pumpkin

• Salt

• Villa Graziella Organic Extra Virgin Olive Oil

Directions

1. Cut open the pumpkin by cutting a circle around the stem end with a sharp knife, and pull off the top.

2. Scrape the insides of the pumpkin and scoop out the seeds and strings.

3. Place the pumpkin seeds in a colander and run water to rinse and separate the seeds from everything else.

4. Measure the pumpkin seeds and place them in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every ½ cup of pumpkin seeds. If you like your seeds a little saltier, add more salt. *The seeds are boiled in salted water to get the salt inside the shells to the seeds

5. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes, remove from heat and drain.

6. Preheat oven to 400 degrees. Coat a baking sheet with Villa Graziella Organic Extra Virgin Olive Oil (about a teaspoon). Spread the seeds out in a single layer, and toss them to coat with the oil. *You can sprinkle with spices such as smoked paprika, cumin, or chili powder before they go into the oven!

7. Bake on the top rack until the seeds begin to brown (5-20 minutes) depending on the size of the seeds.

8. When lightly toasted, remove from oven and let cool.

9. Enjoy!

Recipe source: Simply Recipes

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@villaraziellaorganic.com

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

Today is National Red Wine day & we are thrilled to announce our certified organic wines are coming soon!

As with food, we believe great tasting wines can also be good for you! Our Villa Graziella organic certified wines with natural sulfates hail from Montespertoli in the heart of the Chianti region of Tuscany, Italy.

Artisan crafted & single estate, these wonderfully delicious wines are best enjoyed with food. Stay tuned for more exciting news, in the meantime to learn more about sustainability & organics, visit us at www.villagraziellaorganic.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

Villa Graziella recently attended the North American Olive Oil Association conference. This year’s theme was Spend Wisely on Olive Oil & focused on what matters most to today’s global olive oil users – Value!

The conference was educational, informative, interesting & delicious!

Industry experts & health professionals discussed the many physical, nutritional & health benefits of using olive oil compared to animal fats or other oils.

Cooking demonstrations were led by Chef Seamus Mullen who shared several best practices in baking, finishing, frying & roasting with olive oil in Mediterranean, Asian, North American & even Latin cuisines!

Testing our skills, we tasted & evaluated 8+ olive oil & their related profiles from Africa, Australia, Europe & the Americas

We also enjoyed olive oil enhanced dishes comparing & contrasting the aromas, colors & tastes of several olive oil varietals.

Stay tuned for more useful information, best practices & health benefits of olive oil in the kitchen & your daily life!