Italian Sausage and Pear Stuffing
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Simple Ingredients:

  • 10 cups bread cubes

  • 1/4 cup Villa Graziella Organic Extra Virgin Olive Oil

  • 2 medium shallots, diced

  • 4 stalks celery, chopped

  • 2 large semi-firm Bosc pears, peeled and chopped

  • Salt & pepper to taste

  • 2 tablespoons chopped fresh rosemary

  • 2 tablespoons chopped fresh sage

  • 1 pound Italian sausage, mild or hot based on preference

  • 2 cups stock, turkey or chicken

  • 2 eggs, lightly beaten

Easy Directions:

  1. Preheat oven to 350 degrees.

  2. In a large skillet, heat olive oil. Add onions, shallots and pears; season with salt & pepper. Cook, stirring occasionally until golden, about 15 minutes. Stir in fresh herbs.

  3. Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into small crumbles until browned.

  4. Stir cooked sausage into vegetable mixture. Add stock and stir to combine.

  5. In a large bowl, combine bread cubes and sausage & vegetable mixture. Add eggs, toss well to combine.

  6. Pour mixture into baking dish and cover with foil. Place in oven and bake for 30 minutes, remove foil and bake until golden brown, about 10-15 additional minutes.

  7. Serve with your favorite Thanksgiving inspired dishes and enjoy with Villa Graziella Organic wine!

Find the inspiration recipe here!

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 ORGANIC

clientservice@villagraziellaorganic.com

RecipesAmy WrightComment
White Balsamic Roasted Carrots

SIMPLE INGREDIENTS:

  • 1/4 cup Villa Graziella Condimento Balsamico Bianco

  • 1/4 cup Villa Graziella Olio Extra Vergine di Oliva

  • 2 tbsp Brown sugar

  • 1/2 tsp Crushed red pepper flakes

  • 1 1/2 lb Carrots, peeled and cut into small pieces

  • Sea salt

  • Freshly ground black pepper

  • Freshly chopped parsley

EASY DIRECTIONS:

  1. Preheat oven to 400 F. In a large bowl, combine white balsamic condiment, olive oil, brown sugar, and red pepper flakes. Add carrots to mixture and marinate for 10 minutes. 

  2. Place carrots on large non-stick baking sheet, being sure not to overcrowd. Season with salt and pepper.

  3. Roast in oven until carrots are fork-tender and slightly browned, approximately 30 minutes.

  4. Place carrots on platter and garnish with parsley.

  5. Serve and enjoy with your favorite Villa Graziella Organic wine!



RecipesAmy WrightComment
Chicken Thighs
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*Delicious recipe & photo prepared by @livewellbytraci

Ingredients:⁣
4 bone in, skin on, chicken thighs ⁣
3-4 tbsp. Villa Graziella Organic extra virgin olive oil ⁣
1 1/2 tbsp. Villa Graziella Organic balsamic vinegar ⁣
3 garlic cloves, minced ⁣
1/2 tbsp. thyme ⁣
1/2 tbsp. rosemary ⁣
1/4 tsp. salt + extra for seasoning⁣
1/4 tsp. pepper + extra for seasoning ⁣
2 cups Brussels sprouts, halved⁣
1 large sweet potato, peeled & chopped into 1 inch pieces⁣
1 medium size onion, chopped into 1 inch pieces ⁣
6 pieces of bacon, chopped into 1 inch pieces⁣
2 organic medium size Fuji apples, cored & sliced into 8 pieces ⁣
⁣
Directions:⁣
1. Preheat oven to 450.⁣
2. In a gallon zip loc bag add chicken, 2 tbsp. of olive oil, balsamic vinegar, garlic, thyme, rosemary & 1/4 tsp. of salt & pepper. Shake the bag making sure the chicken is evenly coated & set aside while you cut the vegetables. ⁣
3. On a large baking sheet add Brussels sprouts, sweet potato & onion. Sprinkle with remaining olive oil & season with salt & pepper. Place chicken on top then roast for 15 minutes.⁣
4. Remove baking sheet from oven then add bacon & apples. Roast for another 20 minutes or so until chicken is done. You can turn on the broiler for the last few minutes if you want crispy skin!

RecipesChristi SinclairComment
Bruschetta
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*A delicious recipe and photo created by @livewellbytraci

Ingredients:⁣⁣
7 Roma tomatoes⁣⁣
2 tbsp. red onion, finely chopped⁣⁣
1/4 cup fresh basil, chopped⁣⁣
2 garlic cloves, minced⁣⁣
1 tsp. Villa Graziella Organic extra virgin olive oil ⁣⁣
2 tbsp. Villa Graziella Organic balsamic vinegar⁣⁣
1/4 tsp. salt⁣⁣
1/4 tsp. pepper⁣⁣
1 tsp. Italian seasoning⁣
1/4 cup freshly shredded Parmesan cheese ⁣⁣
Avocado, optional⁣⁣
French baguette, sliced into 1 inch rounds⁣⁣
⁣⁣
Directions:⁣⁣
BRUSCHETTA ⁣⁣
1. You can skip this step but I like doing it because it makes the bruschetta less watery. ⁣⁣
Cut the tomatoes in half & with a spoon scoop out the seeds. Place the tomato halves facing down on paper towels to drain for about 15 minutes. Discard the seeds. ⁣⁣
2. Once done you can start chopping the tomatoes & adding them to a large bowl. ⁣⁣
3. Add the rest of the ingredients (minus the avocado & baguette). Stir, then cover & place in the fridge to sit for at least 1 hour before serving. ⁣⁣
4. When ready to serve add avocado.⁣⁣
5. Store leftovers in the fridge in a closed container up to 3 days. ⁣⁣
⁣⁣
BREAD SLICES⁣⁣
1. Preheat oven to 375.⁣⁣
2. Brush olive oil onto both sides of the bread & place on a baking sheet. ⁣⁣
3. Bake for 4 minutes, flip, then bake for another 4 minutes. They will come out nice and crispy :)⁣⁣
Store in an air tight container up to 3 days.⁣⁣
ENJOY!

RecipesChristi SinclairComment
Black Bean Salsa
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⁣*A delicious recipe & photo prepared by @livewellbytraci
Simple Ingredients: ⁣
15oz. Can organic black beans, drained & rinsed⁣
15oz. Can whole kernel corn, drained⁣
1/2 a red onion, finely chopped⁣
1/3 cup cilantro, chopped⁣
3/4 cup salsa verde⁣
1/4 cup Villa Graziella Organic Silver Label Balsamic Vinegar⁣
Juice of 1 lime⁣
1/2 tsp. Cumin⁣
1/4 tsp. Salt⁣
1/4 tsp. Pepper ⁣
@sietefoods grain free tortilla chips ⁣
⁣
Directions:⁣
1. Combine all of the ingredients into a bowl & stir.⁣
2. Cover & place in the fridge for at least 1 hour before serving & up to overnight. ⁣
3. Before serving you may need to drain some of the liquid. ENJOY!⁣

RecipesChristi SinclairComment
Balsamic and Black Pepper Pumpkin Seeds
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 Balsamic and Black Pepper Pumpkin Seeds

Simple Ingredients:


Simple Directions:   

  • Preheat the oven to 400°. Line a baking pan with parchment paper.

  • Bring a pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain. Pat the pumpkin seeds dry on paper towels.

  • In a bowl, toss the pumpkin seeds with the extra virgin olive oil, balsamic vinegar, and sugar. Season with salt and generously with pepper, or to taste. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve.

Inspirational Recipe found at FoodandWine.com

RecipesChristi SinclairComment
Pressure Cooker Balsamic Pork Tenderloin Recipe

Pressure Cooker Balsamic Pork Tenderloin

Serves 4

Simple Ingredients:

Easy Directions:

  1. Set pressure cooker to SAUTE to heat up. Rub tenderloin with olive oil. Season generously on all sides with salt and pepper and then dried herbs.

  2. Place tenderloin in pot, turning every 1-2 minutes until all sides are browned.

  3. Whisk together soy sauce, brown sugar, balsamic vinegar, and water. Add mixture to pot once the pork tenderloin has browned. Put the lid on in the locked position with the steam valve closed. Set to PRESSURE COOK for 25 minutes.

  4. When the cook time is up, allow to the steam valve to naturally release for five minutes, then turn to vent. Remove lid once the float valve drops down. Transer pork tenderloin to a cutting board and set aside to rest.

  5. Switch pressure cooker to SOUP setting and let remaining liquid come to a boil. Meanwhile, stir arrowroot powder into the 4 tbsp cold water until dissolved. Then pour mixture into pot and stir until thickened to a glaze.

  6. Slice tenderloins, then drizzle balsamic glaze on top.

  7. Serve and enjoy with your favorite Villa Graziella Organic wine

RecipesChristi SinclairComment
Pull Apart Caprese Bread

Simple Ingredients:

Easy Directions:

  1. Preheat oven to 350 degrees.

  2. Combine olive oil with basil, garlic, salt and pepper. Add tomatoes, set aside to marinate for 5 minutes.

  3. Slice bread bowl into 1/2 inch checkerboard, being careful to not slice completely through the bread. Place the bread on a parchment paper lined baking sheet.

  4. Stuff marinated tomato mixture in between the bread bowl slices, distributing evenly.

  5. Add mozzarella to the bread structure.

  6. Insert toothpicks in bread then carefully cover with a foil tent to prevent foil from sticking.

  7. Bake for 12 - 15 minutes, or until cheese has melted.

  8. Remove the foil, place under broiler for 4 minutes or until lightly browned.

  9. Transfer bread to a platter and drizzel with Gold Label balsamic vinegar for the perfect finishing touch.

  10. Serve and enjoy with your favorite Villa Graziella Organic wine!

RecipesAmy WrightComment
White Balsamic Peach Spritz

We are so excited to introduce our newest product, Organic Certified White Balsamic Condiment - but what is it and how do you use it?

Our Condimento Balsamico Bianco is a clean vinegar that adds depth of flavor to food without changing its color (like that of it’s counter part, balsamic vinegar.)

Versatile, it pairs with strong flavored dishes and more delicate, subtle foods. Deglaze roasted beef or pork, dress a lightly broiled fish, use in a dip for tempura fried vegetables, fish & meat, or drizzle over a fresh citrus salad.

This week, we have used it in a completely different way - in a fun fall cocktail - White Balsamic Peach Spritz!

Simple Ingredients:

Easy Instructions:

  1. Combine the peach preservatives, white balsamic condiment, and vodka in a cocktail shaker. Add ice and shake well.

  2. Strain into cocktail glass of choice and top with prosecco.

  3. Garnish with fresh basil leaf and sliced peaches.

  4. Serve an enjoy with your favorite lite bites or small plates. Saluti!

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 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 GRAZIELLA
clientservice@villagraziellaorganic.com

Click here for inspiration recipe!

RecipesAmy WrightComment
Wine Aging: Oak Barrels vs. Stainless Steel Tanks
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The grapes are harvested, crushed and fermented. Next, in the vinification or winemaking process is aging. Lasting 5 months to several years, in stainless steel or wooden barrels, preferences range from heavily toasted wood for strong, prominent flavors to no wood aging. Is one better than the other? What’s the difference?

Luca at Stainless Steel Tank

Aging in stainless steel is neutral, it adds nothing more to wine than a container to hold it as it evolves and matures before bottling. Winemakers who steel age believe it “allows the grape varietal to speak without any influence of wood”. They maintain the terroir (vineyard’s elevation, type of soil, position of a hill or slope, weather nuances, orientation to the sun) is more clearly expressed in steel aging, resulting in complex yet not overly complicated wines. Advocates use a food metaphor, like homemade vegetable soup, steel aged wine taste better when flavors are left on their own to combine, evolve & unfold. Steel aging produces wines with fruit forward aromas and a fresh, crisp taste.

Some winemakers choose steel aging due to their durability over wood which needs to be replaced every two-three years. The cost savings using steel over several years to investing in wooden barrels costing up to $2,000.00 each are notable.

The opposite from steel, wood fermentation and aging affect the wine’s taste & mouth feel, adding aromas, tannins and textures. The Romans adopted wooden barrels for easier transportation than clay amphorae. Wooden barrels are porous, exposing the inside to outside air, allowing wine to slowly breathe or oxygenate. Smoothing, softening or “rounding out” wine, the evaporation concentrates flavors or mouth feel.

Oak the wood of choice, stores liquid without resin or sap residue and strong yet pliable enough to form a barrel. Oak aged wines impart a creamy texture from Malolactic, secondary fermentation, distinct aromas, and plethora of tastes; caramel, cinnamon, coconut, marshmallow, nutmeg, smoke & toasted bread. Oak can be new with strong flavors, or older and more nuanced. Charred or toasted the staves (vertical bands of wood) can be toasted lightly to densely charred imparting robust aromas & flavors.

Luca at Oak Barrel

United States oak is porous with pronounced aromas banana, coconut, even dill pickle. Highly regarded French oak with a solid grain is prized for producing wines with structured tannins and refined butterscotch, vanilla aromas. Slavonian oak is known for fruit & woody note aromas.

Short cuts to save time and money are increasingly common using oak staves, chips, powder even oak concentrate, i.e. liquid oak during fermentation and aging to adjust a wine’s character.

Taste & terroir aside, not sure if you prefer steel to wood aged wine?

ask your trusted wine merchant for examples of both types of aging. Compare, contrast, learn and more importantly enjoy the tasting experience of different steel or oak aged wines.   

Amy WrightComment