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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 Sicilian

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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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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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Plant-based lunch — Bulgur stuffed gem lettuce leaves and blood orange wedges

Posted by Helena Saxberg on January 14, 2021

Fruit Sicilian Vegan Vegetarian

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The Tale of One Fritter

Posted by Helena Saxberg on October 07, 2020

Sicilian Tales Vegetarian

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Anciova a Catanisa & Mussels with Cinnamon and Chili-spiked Soffritto

Posted by Helena Saxberg on September 27, 2017

Fish Mussels Nuts Seafood Shellfish Sicilian

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Squid ink risotto with saffron, anchovies, cheddar and pistachios

Posted by Helena Saxberg on June 19, 2013

Risotto Salad Seafood Sicilian Stock

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First World Problems — Foie Gras Stuffed Mushrooms

Posted by Helena Saxberg on May 27, 2013

Cake Dessert Mushroom Nuts Offal Sicilian

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A Modest, Yet Elegant Fish Bake — Anciova a Catanisa

Posted by Helena Saxberg on April 10, 2013

Fish Nuts Sicilian

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The Queen of All Pasta Dishes: Pasta alla Norma

Posted by Helena Saxberg on April 08, 2013

Cheese Classic Family Food Italian Sauce Sicilian Vegetarian

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Sausage making at home

Posted by Helena Saxberg on September 21, 2012

Italian Pork Sausages Sicilian

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Versatile Sicilian Caponata with Finnish blood sausages

Posted by Helena Saxberg on July 05, 2012

Classic Family Food Sausages Sicilian Vegetables Vegetarian

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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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