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The Enogastronomist — Learning begets hunger

This is a blog written by a hands-on, self-proclaimed gastronome to promote home cooking and to actively discover the world of eno-gastronomic delights. I often try new recipes and whilst doing so I can develop my food preparing skills and gain more knowledge of different food cultures.

Showing posts with the label Italian

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Pasta con melanzane, gamberoni & asparagini — Pasta with eggplants, prawns and baby asparagus

Posted by Helena Saxberg on December 09, 2021

Italian Seafood Vegetables

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Cavuluciuri Arriminati — the Sicilian cauliflower pasta

Posted by Helena Saxberg on November 16, 2021

Inspirational Chefs Italian Nobel Laureates Sicilian

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Pan-fried Salmon, roasted root veg & anchovy-beetroot-yohurt sauce

Posted by Helena Saxberg on October 10, 2021

Fish Italian Lebanese Root Vegetable Sauce

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Linguine al Tonno

Posted by Helena Saxberg on September 28, 2021

Fish Italian Pasta Sauce

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A proper lasagna has always three pasta layers — Lasagna a tre strati

Posted by Helena Saxberg on August 11, 2021

Classic Family Food Italian Pasta

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You can't hurry caponata — Preparing caponata always takes time and a lot of elbow grease!

Posted by Helena Saxberg on June 12, 2021

Italian Sicilian Vegan Vegetarian

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Mushroom Risotto married with Risotto Milanese = Buonissimo — Saffron made the difference!

Posted by Helena Saxberg on April 16, 2021

Classic Family Food Fusion Food Italian Mushroom Risotto

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Cannelloni ripieni di carne al forno - Filled pasta tubes baked in the oven

Posted by Helena Saxberg on December 01, 2020

Beef Curry Herbs Italian Mirepoix Pasta Soffritto Video

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Peperoni Ripieni di Ricotta & Pesto — Pan fried Lamb & Colcannon

Posted by Helena Saxberg on August 22, 2020

Inspirational Chefs Italian Lamb Vegetarian Video

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You are currently looking at my lunch! Bieta ripassata in padella

Posted by Helena Saxberg on July 05, 2020

Italian Vegan Vegetarian

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Salad lunch: grilled salmon, chickpeas, lettuce, olives capers, pickled onions, evoo & sp

Posted by Helena Saxberg on June 28, 2020

Fish Italian Lunch Salad

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Stuffed round courgettes baked in oven

Posted by Helena Saxberg on September 30, 2019

EVOO Italian Poultry Retro Stuffed

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Teach your children how to cook as soon as they can hold a knife

Posted by Helena Saxberg on April 22, 2018

Children in Kitchen Italian Mushroom Scottish Vegetarian

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Asparagi con bagna cauda – Asparagus with bagna cauda

Posted by Helena Saxberg on April 19, 2018

Fish Italian Video

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Black truffel & black salsify soup with pan fried scallops — Flank steak with red wine & "porty" mushroom sauce.

Posted by Helena Saxberg on December 09, 2017

Beef Classic Family Food Italian Mushroom Root Vegetable Sauce Soup Vegetarian

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Frantoio di Sant'Agata d'Oneglia

Posted by Helena Saxberg on March 16, 2017

EVOO Italian Vegan Vegetarian

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Greece Debt Crisis — Maiale di Latte with Savoy Cabbage and Potato Bake

Posted by Helena Saxberg on July 15, 2015

Bake Greek Italian Pork Sauce

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Carciofi alla Romana & Stuffed zucchini

Posted by Helena Saxberg on April 24, 2015

Italian spaniards Vegetarian

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Went to Makro today for 🐟 Gilt-head bream

Posted by Helena Saxberg on September 27, 2014

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New Years Eve Dinner — Cotechino con Lenticchie

Posted by Helena Saxberg on December 31, 2013

Italian Legume Offal Stock

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Helena Saxberg

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Popular Posts

La Crema di Caffé

Due to a sudden writer's block, I am having a short break from writing a case study for Aalto University CEMS Multinational Management studies, and posting how to prepare a decent cup of espresso at home. I am also sharing a secret on how to prepare la crema di caffé . Use the best Neapolitan coffee — S. Passalacqua — that you can buy from my favourite cook shop , and a Bialetti Venus espresso pot , size 6. For la crema del caffé you will need 3 teaspoons of sugar, 1 teaspoon of dark muscovado sugar, a milk whipper and a vessel for whipping the cream. As soon as the first coffee drops start to appear, you need to pour approximately 2 tablespoons of that coffee into the whipping vessel. Apparently, the first drops contain a lot of vegetable oils that create the lovely coffee cream with some sugar. With milk whipper create the crema del caffé . Put 3 teaspoons of crema del caffe into an espresso cup and pour over some fresh espresso coffee. Drink immediate...

Jiaozi – Chinese Dumplings and Crudités

This weekend I took part in The Guardian Chinese Challenge by mem erise. The idea of the challenge was to memorise a typical Chinese menu, its structure and related words and terms in few hours . As I hadn't been making Chinese food for a long time, I decided that it was about time to prepare my all time favourite Chinese street food: Jiaozi Dumplings. This dish was taught to me by my Chinese friend Luo Jun. Back in time, we used prepare Jiaozis with a group of friends and literally inhaled those whilst playing Mahjong. Good times! Anyway, here's how to prepare Jiaozis (饺子 / 餃子 ). Dough (for wrapping the meat in) also known as water based pasta dough: Approx. 6 dl (3 cups) durum wheat flour (or all-purpose flour) Pinch of salt Approx. 2 dl (1 cup) cold water 1 tl of sunflower oil Mix all the ingredients together as if you were making pasta. Knead well for 10 minutes. Add more flour in case dough is too soft and more water if too hard. Wrap in cling film and set a...

Cooking with two Italian gourmands at our home

Rabbit and horse meat as well as a variety of animal organs and intestines are commonly used e.g. in the Mediterranean cuisine, but unfortunately these are underutilized in Scandinavia cuisine. In this coming Saturday, our 13 guests will receive a memorable enogastronomic experience and I will have the pleasure of cooking with two Italian gourmands at the comfort (or discomfort) of my home kitchen. As mains/secondi we will have Apulian Horse Sausages (Salsiccia Equino), Braised Rabbit (Coniglio in Bianco) and veal sweetbreads with Marsala (Animelle al Marsala). Prior to this we will have some risotto (ai funghi porcini); served as first dish/primo piatto. As starters/antipasti we will have: My version of Boquerones/Alici Marinate (i.e. marinated anchovies with vinegar, lemon, olive oil, garlic, capers, peperoncino and parsley), to satisfy a request of my dear French friend. Classic scallops with mushrooms & white wine ( Coquilles St Jacques ), just because I can. ...

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