I love meeting people from around the world through my Seasons As Our Teacher blog site. I find meeting International people through my blog often as more authentic than people that I meet in person or have known for years.
I introduce to you ENOGASTRONOMISTA (Extraordinary Food & Wine Food & Wine). I am glad that is intro is not an audio one, because I would screw up the pronunciation. I could feel the creator of ENOGASTRONOMISTA’s spirit through a simple post comment.
Then, I reviewed the website! Oh, my Lord, it is impressive, stylish, and that’s even before your review the exquisite recipes and pictures. Please show ENOGASTRONOMISTA (Extraordinary Food & Wine Food & Wine) some love!
In this shared post, I celebrate ENOGASTRONOMISTA! Kevy
Cooking on a budget has never been easier.
Cheap eat recipes with few and poor ingredients such as vegetables, fruits, legumes will be transformed into beautiful, colorful, and delicious dishes, because food presentation really makes all the difference. Kid-friendly flavors, healthy family dinners, quick recipes for starving students, exquisite cocktails, traditional flavors, colors & spicy scents from Greece, Italian dishes and so much here on Enogastronomista. Thank you for stopping by! Enjoy!
Arugula or rocket pesto is a classic cream/sauce of Italian cuisine. it is used to season pasta or on slices of toasted bread (bruschetta).
It is the variant of basil pesto. Its flavor depends a lot on the arugula used, for example, wild arugula has a stronger flavor than cultivated. For this recipe has been used half selvatic and half cultivated. Rocket pesto is prepared by combining a few healthy ingredients, which go well with the intense flavor of this herb, such as extra virgin olive oil, garlic, parmesan cheese, pecorino, and pine nuts. The latter can be replaced with other valid alternatives, such as walnuts, almonds, or pistachios. In any case, it is a condiment that represents a real detoxifying product.
- 150 gr arugula
- 100 gr parmigiano or grana
- 50 gr pecorino cheese
- 100 gr pine nuts
- 200gr extra virgin olive oil
- 1 garlic clove
Combine all ingredients in a food processor and pulse until creamy and homogeneous.
Cook spaghetti al dente (I use Barilla gluten-free). Drain them. Heat the pesto in a pan for 1 – 2 minutes. In the same pan add the spaghetti and mix well with the pesto. Serve immediately with a fresh dry white wine such as Fiano d’ Avellino or a Greek Kallisti Reserve’ from Santorini, fermented in an oak barrel.
The arugula pesto can be kept for 2-3 days in the refrigerator, in a hermetically sealed jar well covered with a layer of oil.
Alternatively, it can be frozen in small jars and then defrosted in the refrigerator or at room temperature.
Arugula is often counted among medicinal plants thanks to the numerous qualities that characterize it. In addition to being rich in water, it is also low-calorie – precisely, it contains about 25 calories per hundred grams of product – and provides many mineral salts, including iron, potassium, and calcium but also phosphorus, zinc, sodium, magnesium, manganese, selenium. The vitamin content is also remarkable: the rocket is rich in vitamin A and vitamin C, as well as folic acid (vitamin B9) and vitamin K.
Herb Crusted Salmon Oven Baked
A very simply and tasty salmon recipe, full of omega 3, proteins, excellent source of Potassium & Selenium. Very high in B vitamins such B1, B2, B3, B5, B6, B9 and B12. Furthermore, contains the antioxidant Astaxanthin.
Astaxanthin is a compound linked to several powerful health effects. As a member of the carotenoid family of antioxidants, astaxanthin gives salmon its pinkish-orange pigment. Lower the risk of heart disease by reducing oxidation of bad cholesterol LDL and increasing HDL (the “good cholesterol)
With the addition of herbs rich in indisputable properties, the dish that “marries” the land with the sea is a hymn to health and taste. The result is a flavorful crispy crust on the outside, while the interior impregnated with the flavor of the herbs is soft and tasty. Check Out The Recipe!
Two simply ways to cook Brussels sprouts
Brussels sprouts contain a significant amount of vitamins A, C, and K, as well as folate and dietary fiber. Here are some of the major nutrients in a cup (150 gr) of cooked Brussels sprouts Calories: 56, Protein: 4 gr, Carbs: 12 gr, Fiber: 4 gr, Vitamin K: 274% of the RDI, Vitamin C: 162% of the RDI, Vitamin A: 24% of the RDI, Folate: 24% of the RDI, Manganese: 18% of the RDI. But the most impressive is their antioxidant content (especially high in kaempferol). Kaempferol may reduce cancer cell growth, ease inflammation, and improve heart health.
Enjoy them “au gratin” with crunchy bacon and creamy cheesy bechamel or simply oven roasted with bacon and olive oil. A healthy side dish for the Christmas table. Check Out The Recipe!
Kefir Flegga & Aloe Vera smoothie
As opposed to cow’s milk which contains the allergenic protein “A1 casein” (a highly inflammatory protein for the human body), goat’s milk contains A2 casein, that makes it – protein wise – the closest milk to human breast milk, hypoallergenic and tolerated even by babies
Therefore, it is always preferable to consume goat milk and goat dairy products, especially when they come from free animals who grazing on grass
So, always using our favorite 100% organic brand of dairy products, the award-winning and prestigious Greek Creamery “Flegga”. Today’s smoothie includes goat’s bio kefir with the addition of aloe vera, green grapes, green apple, and spinach. Just add all ingredients into a blender (after freezing the grapes) and mix until velvety and creamy.
Aloe vera contains 75 potentially active constituents: vitamins, enzymes, minerals, sugars, lignin, saponins, salicylic acids, and amino acids.
Green grapes, spinach & green apples are rich in Vit A, B2, B6, E, C, and K, potassium, iron, calcium, magnesium, copper, manganese, zinc, phosphorus. Check Out The Recipe!
Lemon, Garlic, Greek black olives Roasted Butterflied Chicken Check Out The Recipe!
*How to butterfly a chicken. Step by step guide here:
Civitanova 2018 – Enogastronomia – Jul 16, 2018 – Popsophia – Filosofia del Contemporaneo
ENOGASTRONOMIA COM EDUARDO SARTORI – Jun 24, 2019 – Vinho e Musica Club
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