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250 South Northwest Hwy, Suite 320
Park Ridge, IL 60068
USA

(847) 232-2828

Inspired by the History, Style & Romance of Italy.
Creating certified organic wine, balsamic vinegar & olive oil.

Posts

Summer Sharing

Morgan Shepard

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“Summertime is always the best of what might be.”— Charles Bowden

Summer Solstice, the longest day of the year is June 21st and with it a season of sharing! Nature makes summer so pleasant. The bright sun shining and toasty temperatures are fleeting advantages of the season. There are endless ways to rejuvenate during the summer season, just be sure to enjoy the gifts of the season.

Another reason for summer’s success centers around sharing and the memories that are made. While enjoying the season, there are ample opportunities to enjoy the company of friends and family. Whether it is a grand outdoor trip, a simple dinner shared on a quiet evening under a blanket of stars, summer is a great time to share with others. Looking for ideas to make summer the most pleasant time of the year? Why not host a back-yard brunch, picnic in the park or garden dinner party where laughing, eating, drinking are all part of the menu?  We included an easy recipe for Gazpacho Andaluz to enjoy with family & friends.

Nature is a very giving hostess, especially during summer. In return, we at Villa Gabriella Organic and Villa Graziella Organic assure you our sustainable winemaking, organic olive & balsamic vinegar production are respectful of our Earth. Our team has an insatiable interest in sustainable food, wine and a deep respect for authentic ingredients. We believe people can enjoy delicious food & wine without compromising their health, well-being or our environment. Enjoying delicious food & wine in the company of family and friends is one of life’s true pleasures. 

So enjoy summer and start sharing!


Gazpacho Andaluz 

Ingredients: 

·       1/2 cup Villa Gabriella Organic Extra Virgin Olive Oil + some for garnish

·       2 tablespoons Villa Gabriella Organic Aged Balsamic Vinegar

·       ½ red bell pepper, coarsely chopped

·       ½ cucumber-peeled, seeded & coarsely chopped

·       ¼ cup loosely packed parsley

·       1 garlic clove minced

·       ½ avocado minced

·       1 tablespoon apple cider vinegar

·       Sea salt

·       Ground black or white pepper

Directions:

1.     Combine tomato, bell pepper, cucumber, garlic, balsamic vinegar & apple cider vinegar in a large mixing bowl.

2.     Cover & refrigerate overnight

3.      In a blender or food processor, puree marinated vegetables until smooth

4.     Slowly drizzle in the olive oil with while running the blender or food processor mixing the ingredients

5.     Season with to taste with salt & pepper

6.     Serve in chilled bowls garnish with minced avocado

7.     Drizzle with olive oil to taste

8.     ¡Buen provecho!

N.B.  Per Super Chef Seamus Mullen, avoid storing tomatoes in the refrigerator, the cold air dries out the moisture i.e. taste.  Store Gazpacho in a covered container for up to 1 week in the refrigerator

  Easy Balsamic Barbeque Marinade 

Morgan Shepard

It’s finally here-Summer!! Pull out the grill & celebrate the warm weather! We modified Diana Rossen Worthington’s recipe using Villa Gabriella Organic 8 year aged balsamic vinegar di Modena & Villa Gabriella Organic extra virgin olive oil. No synthetic sugars or sweeteners, the balsamic’s naturally tangy flavors blend with fresh, full bodied olive oil for a tasty summer tradition. We chose NY strip steak, use any cut of beef, chicken, turkey, lamb or salmon.  Makes 4-8 servings 

Easy Ingredients 

  • 4 pieces of fresh meat 1- 1 1/2 pound each, add ½ pound if bone-in 

Marinade 

  • 6 tablespoons Villa Gabriella Organic balsamic vinegar 

  • 4 tablespoons Villa Gabriella Organic olive oil 

  • 2 finely minced fresh garlic cloves 

  • 2 finely minced shallots cloves  

  • Fresh rosemary if cooking beef, poultry or lamb, 1 sprig per piece of meat  

  • Freshly ground black pepper 

  • Sea salt 

Simple Directions 

  1. Whisk marinade ingredients together in a medium bowl 
  2. Place meat in a nonaluminum container or dish & pour marinade to thoroughly coat meat  
  3. Refrigerate & marinate 2 to 8 hours, turning meat portions over once 
  4. Prepare barbecue or grill for medium-high heat cooking. Or preheat oven broiler  
  5. Grill or broil meat approx. 3 inches from heat until grill marks appear & meat is cooked medium rare, approx. 4-5 mins. per side. (For medium to well done, additional 3-5 minute per side)  
  6. Using a meat or instant read thermometer, test meat for 130°F temperature 
  7. Remove meat from heat, place on clean platter or container 
  8. Arrange rosemary sprigs on meat, cover loosely with foil, allow to rest 10-12 minutes 
  9. Plate whole meat pieces or slice diagonally & arrange on a platter.  
  10. Serve & enjoy with Villa Graziella Chianti DOCG Riserva made with organic grapes  

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

Savory Spring Quiche

Morgan Shepard

Who doesn’t like quiche? Even real men do! We tinkered Chef Edoardo Norton’s Spring quiche recipe from the Wall Street Journal, omitting asparagus, adding cubed prosciutto, bit of garlic, more mushrooms & Villa Gabriella Certified Organic, Extra Virgin Olive Oil. Time was tight so we used a pre-baked pie crust. Enjoy this quiche for brunch, lunch or an afternoon picnic. Serves 4-5 people.

Simple Ingredients:

  • 4 tablespoons Villa Gabriella Organic Extra Virgin Olive Oil
  • 3 large eggs, room temperature 
  • 1 cups diced spring mushrooms
  • ¼ cup sliced yellow onions
  • ½ glove garlic minced
  • ½ cup cubed pancetta or thick cut prosciutto
  • ¾ cup sharp, cheddar cheese shredded
  • 1/3 cup cream
  • 1/3 cup milk, (we used nonfat)
  • 1 9 inch prebaked pie crust shell
  • Sea salt & fresh ground pepper

Easy Directions:

  1. Prebake pie crust shell according to directions, set aside to cool.
  2. Preheat oven to 375°F, heat 2 tablespoons of olive oil in a pan over medium heat.
  3. Add sliced mushrooms to pan, cook until moisture is released, approx. 6 minutes.
  4. Add cubed pancetta, minced garlic& onions to pan, sauté until golden do not overcook.
  5. Season with pepper, remove from pan & set aside.
  6. In a mixing bowl, beat cream, milk & eggs, season with pepper & a touch of sea salt.
  7. Sprinkle half the cheese in baked pie crust, distribute mushroom, pancetta & onion mixture evenly over crust.
  8. Add cream, milk & egg mixture over vegetables & pancetta, sprinkle remaining cheese evenly over the top. 
  9. Bake until mixture sets & browns at the edges, approx. 20 minutes. Let quiche cool 10-15 minutes.
  10. Slice, serve & enjoy with refreshingly crisp Villa Graziella Toscano IGT Rosato rosé wine.