Our go to resource when we aren’t sure how to cook a vegetable? The great, late author and Madrina-Godmother of authentic Italian cooking Marcella Hazan. Eggplant originates from ancient Southeast Asia, a nightshade plant, it is related to the potato and tomato. We slow roasted our eggplant instead for frying, to bring out the concentrated, unique flavors of this versatile summer vegetable. Serves 6

Easy Ingredients:

• 1 ½ pounds smaller eggplant or 1-2 large eggplants

• ½ cup Villa Graziella Organic extra virgin olive oil & 1 tablespoon for the pan

• 2 teaspoons Villa Graziella Organic Tuscan herb seasoning blend for vegetables

• 2 tablespoons chopped parsley

• 1 teaspoon freshly cracked pepper

• 1 teaspoon coarse sea salt, Kosher ok too

Simple Directions:

1. Wash & dry eggplant, trim the green end off, if smaller, slice in half lengthwise. Do not puncture the purple skin.

2. If larger eggplant, trim the green tops off and cut into 1 ½ disks. On each side make a crisscross incision 1 inch apart but do not cut thru.

3. Arrange slices on the side of a colander set over a large bowl, sprinkle with sea salt.

4. Let stand 30-45 minutes to “weep”.

5. Rinse eggplant slices and pat dry.

6. Preheat oven to 275°F, brush a large parchment lined baking pan or sheet with 1 tablespoon olive oil set aside.

7. Place slices on the baking pan, skin side down if small, crosshatched rounds if large.

8. Sprinkle Tuscan herb seasoning blend, a pinch of sea salt, cracked pepper, followed by ¼ cup olive oil evenly over the slices.

9. Place pan in the oven and bake 1 hour.

10. Remove from oven, pour remaining ¼ cup over eggplant, bake an additional hour or until eggplant is tender almost creamy like when tested with a fork.

11. Sprinkle with fresh parsley, serve & enjoy!

Inspirational recipe found here…Essentials of Classic Italian Cooking Marcella Hazan - Knopf Doubleday

To download this recipe click here

Helpful Hints:

• Chop leftover eggplant, add to lightly sautéed, chopped garlic, top with fresh parsley for an easy pasta sauce.

• Why salt and sweat/weep eggplant? Salting eggplant removes excess moisture including the bitter liquid. It tenderizes the eggplant, allowing the flavors and natural taste to shine!

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!

Simple Ingredients: 

•  2 salmon fillets

•  3 Tbsp. Villa Graziella Organic Extra Virgin Olive Oil

• 2 Tbsp Villa Graziella Organic Tuscan Herb Seasoning Seafood Blend 

•  1 garlic clove minced

•  1 lemon 

• Salt & Pepper to taste 

Simple Ingredients:

1.     Drizzle salmon filets with Villa Graziella Organic Extra Virgin Olive Oil

2.     Spread minced garlic on top

3.     Sprinkle Villa Graziella Organic Tuscan Herb Seafood Seasoning Blend on top

4.     Cut lemon in half and squeeze juice on top

5.     Salt and Pepper to taste

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!

Wild caught Walleye fish baked instead of fried. We added mushrooms, onions, cherry tomatoes and our organic certified Tuscan herb fish & shellfish seasoning blend for an easy and delicious dinner. Serves 4. 

Easy Ingredients 

• 4 fresh, walleye fillets, if possible wild caught 

• 7 tablespoons Villa Graziella Organic Extra Virgin Olive Oil 

• 1 ½ tablespoons Villa Graziella Organic Tuscan herb seasoning blend for fish 

• 1/3 cup fresh sliced mushrooms 

• 1/3 cup fresh sliced cherry tomatoes 

• 2 tablespoons finely chopped onion red or yellow 

• 1 tablespoon fresh lemon juice 

• Sea salt (Kosher fine too) and ground pepper to taste 

Simple Directions 

1. Preheat oven to 350˚F 

1. Place mushrooms, onions and tomatoes, in a large bowl, add ½ tablespoon of Tuscan herb seasoning blend for fish, mix well with your hands, set aside.    

1. In another large bowl, combine lemon juice, 6 tablespoons of olive oil and one tablespoon of Tuscan herb fish seasoning blend, salt & pepper, whisk until fully blended. 

1. Dip each filet in the seasoned, lemon juice and olive oil mixture, making sure each side is fully coated. 

1. Place fish fillets into a shallow baking dish. 

1. Spoon mushroom, onion & tomato combination over the top of each filet.    

1. Drizzle 1 tablespoon olive oil over fish pieces. 

1. Bake 15-20 minutes. Test by poking a fork into fish, it is cooked if it separates and flakes easily. 

1. Remove fish from oven, let sit 1-2 minutes, season to taste.   

1. Serve & enjoy! 

Helpful Hints: 

• Substitute walleye with any firm white fish from the perch family, with fillets no thicker than 1 inch. Frozen ok, preferably from a sustainable source or wild caught. 

• Add seasoning blend at the beginning so it fully absorbs and blends with fish.  

• Fish has a lighter, more delicate protein composition than meat. Baking at a lower temperature keeps it tender and tasty without drying out.  

• Substitute veggies with seasonal asparagus, peppers, squash or zucchini.  

• Cover & refrigerate 2-3 days. 

Did you know? Native to the Great Lakes and Canada, Walleye is a traditional freshwater food staple of the Native-American Chippewa tribe. Nocturnal feeders, Walleye are named for their opaque, cloudy-looking eyes. The reflective layer of pigment, the tapetum lucidum, gives them excellent low light vision to efficiently find food at night.  

Source: https://www.nwf.org/Educational-Resources/Wildlife-Guide/Fish/Walley 

After a “normal” winter season, a mild and warmer than usual March and early April, our winemakers the Nesi family, were optimistic about the season with Sangiovese vine shoot growth and early budding. 

However, as Italy emerged from their 3rd lock down with an Easter and Passover stay at home order from the federal government, central Tuscany, including the Montespertoli vineyard suffered from intensely cold nights and frost damage. The nocturnal cold spell April 6th-8th brought strong winds and temperatures as low 19˚F.  While the vines on hill slopes were protected, frost affected the lower valley areas, where colder air settled and literally “insta- froze” the soil and vines. This kind of damage during a crucial growth stage can cause the vines to completely dry up. To raise temperatures in and around the vines, each night, large burning hay bales were scattered to keep temperatures above freezing and prevent further frost damage to the soil and the vines.  

Luca knows surprises from Madre Natura-Mother Nature, are to be expected yet the extreme temperatures are a result of climate change. While many of the vines were through budbreak, but not yet flowering, time will tell the exact impact, the loss of fruit and the overall health of the vineyard to be evaluated.  

Fortunately, the weather has improved with no further surprises from Mother Nature, as such Luca, Babbo Ferruccio and the family accept diligent, daily care as part of being an organic certified winemakers and farmers. 

Simple Ingredients:

• (1) bottle of Villa Graziella Rosato Toscano I.G.T., 750 mL

• 1/2 cup sugar

• 1/2 cup water

• 3/4 cup fresh raspberries

Easy Directions:

1. Pour entire bottle of Villa Graziella Rosato Toscano I.G.T. into a baking dish or pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.

2. Bring sugar and water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes.

3. Add raspberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor.

4. Strain raspberry syrup mixture through a fine-mesh sieve into a small bowl, chill in the freezer until cold, about 30 minutes.

5. Scrape frozen Rosato into a blender. Add raspberry syrup and purée until smooth.

6. Divide among glasses.

Helpful Hints:

• Rosato can be frozen 1 week ahead.

• Substitute your favorite berries including strawberries and blackberries for extra flavor.

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!

Recently we had the pleasure of speaking to the makers of our line of Artisan Balsamic Vinegars from Modena, Aidan and Giuseppe.

Villa Graziella Organic:  Where did your passion for Balsamic Vinegar from Modena come from?

Aidan:  In the late 1980’s and 1990s I used to work for an olive oil company as Export Manager. One of our suppliers for complimentary specialty foods was a Balsamic Vinegar producer and that’s where I originally became aware of the product and fell in love with Balsamic Vinegar. 

Giuseppe: Since I was a young man I have been working in a balsamic vinegar cellar and over the years have become a master Balsamic Vinegar maker here in Modena.

VG: When & how did you come about starting your business?

A: In 2013 we decided to put together my experience with sales and business development and Giuseppe’s expertise in managing a vinegar factory and as a master vinegar maker. We wanted a 50-50 venture as sign of our mutual trust and respect.

G: We decided to purchase an existing vinegar facility in the Modena village of Spilamberto. At that time our company  was  specialized in the production of super-premium vinegars for the local gourmet store and restaurants and our intention was to expand its reach to all market segments and to all world markets.

VG: Did someone or something specific inspire you to choose this profession?

A: For me it was a natural progression because I have spent most of my adult life selling Specialty Foods and Balsamic Vinegar is the king of controlled origin Italian specialty foods.

G: In Modena there are two main passions: Sports cars (Ferrari, Maserati, Pagani, Bugatti etc) and Balsamic Vinegar. I have a passion for good food and cuisine and I was drawn naturally to this unique product.

VG: As experts in balsamic production, what distinguishes your company’s organic balsamic vinegars from others in the marketplace or even “conventional” vinegars?

A: Our production of organic balsamic vinegars tends to have a high percentage of organic grape must and therefore a higher density and sweeter taste.

G: The majority of organic balsamic vinegar on the market has a small percentage of grape must (the most expensive ingredient) and therefore a low density which make them suitable for daily use in salads but less suitable for drizzling .

VG: What surprised you most or what have you learned by working as professional balsamic makers? 

A: I learned that the locals who produce their own traditional balsamic vinegar of Modena in their attics are so passionate about the product that they consider it almost sacred.   The most precious thing they could give a friend or family member is a bottle of their traditional balsamic vinegar and they use a simple unassuming bottle because for them the important thing is inside and its part of their soul.

G: I am pleasantly surprised by the positive relationship between us and the other major producers of balsamic vinegar of Modena . There seems to be a common passion and goal and every company has its own “space” and role that is equally dignified.

VG: What aspect of your business do you enjoy most?

A: The thing that  I am most proud of what Giuseppe and I have achieved and  that gives me most joy  is seeing our employees come to work each day with a happy and  positive spirit. They feel part of a team – a team with a winning spirit.

G: As the person in charge of crafting of balsamic vinegars , whenever we receive compliments from satisfied business partners or end users I feel particularly gratified and proud.

VG: Have the effects of climate change challenged the balsamic production sector? If yes, how have you managed these challenges?

A: Climate change naturally affects all aspects of life.  Fortunately Balsamic Vinegar is used mainly in the warmer season and as a gift for Christmas and other special occasions so there has not yet been a negative impact on sales.

 G: Climate change is very real and can be seen by abnormally anticipated grape harvest dates in Italy –  sudden and severe thunderstorms and hail can damage the crop before  harvest and it is imperative that we always have enough safety stock kept in our barrels to face a potentially catastrophic year.

VG: Do you have a favorite kind of balsamic vinegar?

A: I prefer organic because I am very careful of what I eat and feel safe about the quality and taste of these products.

G: I prefer our high end Gold Label product which has a full and fruity taste and characteristic bittersweet taste.

VG: Do you have a favorite dish with balsamico?

A: My preferred dish with balsamic vinegar is a simple onion omelette

G: My preferred dish with balsamic vinegar are ravioli with sage and butter and the balsamic vinegar added as a topping.

VG: Do you have any suggestions or tips on how to use your balsamici in the kitchen?

A: My suggestion is to drizzle the high end balsamics on your favourite dish . whether vegetables, meat, risotto or vanilla ice cream and keep the standard balsamic vinegar for everyday use in salads.

G: My suggestion is to use the white condiment as a dip for fried vegetables or in a mixed salad when I do not want a dark color

Marinated Gulf Shrimp

Did you know shrimp are antioxidant rich & support brain & heart health? Lean & protein packed, we marinated wild, Gulf of Mexico shrimp. Grill each side for 3-4 minutes, while he honey causes the shrimp to caramelize with a subtle smokiness. Serve with grilled seasonal veggies, orzo & enjoy for lunch the next day in a salad. Serves 3 to 4.

Easy Ingredients

·         2 pounds fresh, wild shrimp

·         1/3 cup Villa Graziella Organic Extra Virgin Olive Oil

·         1 teaspoon Villa Graziella Organic Tuscan Herb Seafood Seasoning + extra to taste.

·         ¼ cup fresh squeezed lemon juice

·         2 ½ tablespoons organic honey

·         2 tablespoons fresh parsley finely chopped

·         2 tablespoons Worcestershire or Tamari sauce

·         2 ½ teaspoons fresh minced garlic

·         1/2 teaspoon sea salt

 Simple Directions:

1. Soak wooden bamboo skewers in cold water

2. Peel & devein shrimp, refrigerate in a covered bowl

3. In a large bowl, whisk olive oil, lemon juice, honey, parsley, Tamari sauce, minced garlic, Tuscan herb seafood seasoning and sea salt.

4. Place shrimp in a large ziplock bag, toss to coat, seal & marinate in the refrigerator for 30 minutes.

5. Preheat grill to 160°F.

6. Thread shrimp onto skewers, piercing near the tail & also near the head, discard remaining marinade.

7. Lightly oil grill grate.

8. Grill 3-4 minutes per side, or until marinade begins to caramelize, do not overcook.

9. Remove from grill, let rest for 3 minutes, season to taste with Tuscan herb seafood seasoning and salt.

10. Serve & enjoy with Villa Graziella Organic Rosato Toscano IGT.

Helpful tips: Do not marinade shrimp more than 30 minutes to avoid shrimp becoming too soft.

Don’t have a BBQ? broil shrimp on a sheet pan in the oven at 350˚F for 7-8 minutes, turning once.

To download this recipe click here

Click here for inspiration recipe:

https://www.theseasonedmom.com/marinated-grilled-shrimp/

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!

We are honored to offer organic certified Tuscan herb seasoning blends from the Casentino valley, in Tuscany.

Since 2001, certified biodynamic farmer Sig. Emanuele has been dedicated to preserving the natural purity of his land. His holistic approach treats the farm not as an isolated land mass, but a vibrant, living, organism. His passion for regenerative agriculture includes plant rotation, cover crops, perennial plantings, free range forage and grazing lands for the animals and no-till farming to create a healthy, interdependent ecosystem. This rich and lively biodiversity contributes to the sustainability of Sig. Emanuele’s farm, his community, and the environment. 

The farm includes local aromatic herbs, spices, and medicinal plants cultivated in healthy living soil without using any chemical insecticides or synthetic pesticides. To ensure maximum freshness, all herbs and spices are ground and custom blended only in small batches without using any preservatives or artificial flavors. 

Clean, pure, and delicious for daily baking and cooking, we guarantee your food will taste even better with our Tuscan herb seasoning blends!

A big thank you to Chef Justin at @breadandboredom for this recipe and photo! Enjoy!

Gnudi

Serves 10

Ingredients

• Five-hundred-and-thirty grams of semolina flour, plus one hundred separated

• Two and one third pounds of the freshest ricotta you can get

• Ninety grams of pecorino romano, grated

• two tablespoons of salt

• Porcini Mushroom Sauce

• one fourth cup of porcini mushrooms, rehydrated and chopped

• one cup of Villa Graziella extra virgin olive oil

• two tablespoons of butter, cubed

Directions

1. Mix all ingredients together in a bowl into well combined.

2. Fill another bowl with the separate hundred grams of semolina.

3. Being breaking off chunks of the dough and roll into balls. They should weigh about forty five grams, or a ball slightly larger than a golf ball.

4. Toss each in the bowl of semolina so they’re completely cover, place onto a baking sheet. Repeat this process until they’re all done. This should give you forty gnudi.

5. Cover the sheet with the whatever remaining semolina there is.

6. Loosely cover the baking sheet with plastic wrap and place in the fridge for at least an hour but preferably two or three days. This helps develop a crust so they don’t fall apart when boiling.

7. To make the sauce add the porcini mushrooms and olive oil to a hot pan and allow the mushrooms to cook down for about five minutes. While this is being done begin cooking the gnudi.

8. Once you’re ready to cook them, boil them in well salted water for about four to five minutes and drain. I batch cook these at about eight gnudi a batch.

9. Add the cubed butter to the saucepan as well as one or two spoonfuls of pasta water, whisk everything together. Bring the heat down to low.

10. Add the gnudi to the saucepan, tossing to evenly coat.

11. Plate up the gnudi and you can top these with an extra drizzle of Villa Graziella Olive Oil, little parmesan, and some cracked pepper or just eat them as is. These are sure to keep you warm and full all winter.

Visit Justin’s blog here for more recipes!

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!

Fresh Herb & Beet Salad

It’s Herb Week! Why not enjoy an herb & beet salad. Fragrant fresh basil, mint, parsley, thyme & shallots make a delicious dressing over beets and crisp Boston bibb lettuce. 4 ample servings.

Easy Ingredients:

Herb Dressing:

• ½ cup Villa Graziella Organic extra virgin olive oil + extra to taste

• 2 tablespoons Villa Graziella Organic silver balsamic vinegar di Modena

• ¼ cup fresh basil leaves finely chopped

• ¼ cup fresh mint leaves finely chopped

• ¼ cup fresh parsley leaves finely chopped

• ¼ cup fresh thyme leaves pulled off the sprig or stalk

• 2 tablespoons finely minced shallot

• 2 teaspoons Dijon mustard

• ½ teaspoon garlic finely minced

• ¼ teaspoon sea salt, Kosher ok too

• ½ teaspoon fresh cracked pepper

Salad:

• 10 cups Boston bibb lettuce, washed, rinsed, dried and torn into bit size pieces

• 2 small yellow beets washed, rinsed, peeled dried and thinly sliced

• 1 cup English cucumber, Persian ok too, washed, rinsed, dried and thinly sliced

• 1 cup cherry tomatoes, washed, rinsed, dried & sliced

• 1 ripe avocado, pitted, peeled and thinly sliced

• 2 tablespoons white sesame seeds

Simple Directions:

1. In a medium bowl, combine the basil, mint, parsley, thyme & shallot.

2. Add the vinegar, mustard, garlic, salt & pepper and stir.

3. Add olive oil, whisk, and set aside at room temperature for 15-30 minutes.

4. On a large plate or platter, arrange the lettuce.

5. Top with sliced beets, cucumber, avocado slices.

6. Sprinkle the sesame seeds.

7. Whisk the dressing and drizzle over the salad right before serving.

8. Serve & enjoy with pita chips or crusty bread.

Helpful Hints:

• Finely chopping herbs allows the unique vegetable flavors to fully blend with vinegar & olive oil.

• Cover & refrigerate up to one week.

• Add dressing to grain & veggie bowl for dinner.

To download this recipe click here

Find the inspirational recipe here…Source-Food What The Heck Should I COOK? - Mark Hyman MD-Little, Brown Spark

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!