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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

Chef Sunita’s Walnut Paté

Morgan Shepard

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We had the privilege of participating in a New Year’s reboot with the very talented raw food chef, culinary author & wellness guide Sunita Vira. She served patés created not from meat but nuts & seeds! We tried Chef Sunita’s recipe in our kitchen using Gabriella Organic Extra Virgin Olive Oil & soaked walnuts. Prepare ahead, this easy to make, healthy spread goes with butter or Romain lettuce, fresh raw veggies, sprouted or stone wheat crackers. A delicious, crowd pleasing appetizer, it makes 1 cup, but you’ll want more after tasting, so double up on the ingredients! 

From RAW for LIFE, a Modern Guide to Raw, Plant-based, Gluten-free Recipes for Busy Lives. www.rawfoodcentre.com

Simple Ingredients

  • 1 cup, soaked walnuts for 1-hour, rinsed & drained 
  • 1 tablespoon Villa Gabriella Organic Extra Virgin Olive Oil, plus extra to flavor
  • 1 tablespoon tamari-a Japanese soy sauce made of soy & wheat, available at grocery stores 
  • 1 teaspoon finely chopped onion
  • 1 teaspoon fresh minced parsley or fresh herb of choice   
  • 1 pinch of Himalayan salt

Easy Directions

  1. Combine all ingredients except olive oil, onion & herbs in a food processor with the S-blade  
  2. Process making sure to scrape sides of processor with a rubber spatula
  3. Transfer to a mixing bowl, add olive oil, onion & parsley
  4. Mix thoroughly
  5. Serve on lettuce cups, crackers or crusty French bread
  6. Enjoy with Villa Graziella Rosso Toscano IGT made from organic grapes
  7. Transfer remaining paté to a sealed glass jar for 5 days in the refrigerator, 3 months in the freezer.