We are always amazed how Desiree manages to do it all! Wonderful wife, dedicated mother, loyal friend & a successful career! We often call her Wonder Woman, as a talented home chef she creates healthy & delicious meals each day in her kitchen. Grazie Des!!!   

Villa Graziella Organic spent a sunny Sunday afternoon celebrating Italian food & wine at Marinarathon. Produced by Vincent Anzalone of Genuine Entertainment Chicago & Rachel de Marte events, guests enjoyed Italian cuisine from 14+ chefs at Morgan Manufacturing in west loop.

The competition determined which Italian restaurant best balanced authenticity with modernity in both flavor & approach. Proceeds benefitted the 100 Club of Chicago which provides for the families of first responders who have lost their lives in the line of duty.

Judges panel included acclaimed author-Ari Bendersky, Zagat Chicago-Sarah Freeman, Editor in Chief Michigan Avenue Magazine-JP Anderson, Host of Chicago’s Best-Brittany Payton, food & culture writer-Audarshia Townsend & Master Chef Junior-Philly Vazzana.  This year’s inaugural winner was Mark Sparacino from Prosecco.

Villa Graziella Organic offered tastings of our pesto panini & herb roasted Marcona almonds made with our single estate, extra virgin, organic olive oil along with our 8 year aged organic balsamic vinegar di Modena paired with Parmigiano Reggiano cheese.   

Check out more photos from the event!

We’re already saving up our appetite for next year’s edition!

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

December is National Comfort Food month! As winter weather sets in we like enjoy a heart-warming soup. Our version comes from the north-eastern Italian regions of Friuli-Venezia Giulia & nearby Trentino Alto Adige. Fall vegetables, pearl barley, farro (spelt), red lentils & our Thanksgiving turkey make for a flavorful, fortified, nutrient rich meal. Drizzled Villa Graziella organic extra virgin olive oil is the perfect finish for a healthy & delicious soup.

Serves 4

Easy Ingredients: 

• 1/2 cup Villa Graziella Organic Extra Virgin Olive Oil + 2 tablespoons

• 1 ½ cups of dried pearl barley or other legumes such as spelt, red lentils or split peas

• 1 cup cooked chicken, turkey, pancetta, country or boiled ham cut into cubes

• 1 cup unsalted chicken broth

• 1 medium potato peeled & diced

• 2 carrots peeled & diced

• 1 full rib of celery diced

• 1 onion chopped

• 1 parsnip chopped (optional)

• 1/2 teaspoon each dried rosemary, sage & thyme

• Sea salt

• Cracked ground black or white pepper

• Optional 2-3 tablespoons of freshly grated Parmigiano Reggiano cheese

Simple Directions:

1. Place the legumes in a soup pot, add water to cover ingredients by approx. 3 inches.

2. Cover & bring water to a slow, steady simmer & cook approx. 1 hour or until legumes are tender but not too soft.

3. As legumes cook, heat oil in a medium pan or skillet, add celery, onion & sauté until both are soft & golden, not brown & set aside.

4. When legumes are done, add onion, celery, potato, carrot, broth, cooked meat, rosemary, sage, thyme, salt & pepper.

5. If mixture is too dense, add more broth or water.

6. Simmer, uncovered over a low flame, approx. 30-45 minutes, stirring occasionally.

7. Season to taste with salt & pepper

8. Drizzle 2 table spoons of olive oil or to taste

9. Add grated cheese right before serving

10. Serve & enjoy!

*N.B. Soup can be made 1 or 2 days in advance, store in a covered container up to 1 week in the refrigerator

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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