As it is a region that is on the edge of rivers, it is important to note that its typical dishes include fish as the main ingredient, either grilled or in stews. There are many ways to cook it, but the most common is to grill it with few seasonings, in order to enjoy its natural flavor.
The Chef specialized in river fish and Santa Fe cuisine, explains: “Santa Fe has 750 km of coastline along the Paraná River. Then it follows the entire coastline. Personally, I travel much the area of the fishermen who do a very important job and I think it is still not valued. The problem with river fish is logistics”
At the same time, Marini does not stop innovating and launches a new venture of its own in the City of Rosario in October, a different pizzeria. Getting closer to sustainability, with the exclusive use of organic flour, slow fermentation. This is Fortis Pizza, with Italian style.
The santafecina route
Marini makes a tour of the most traditional dishes of Santa Fe, with typical products, such as fish, rice and cheese that belong to local producers. These are some of their recipes:
pike recipe 3.png
Locally produced rice, Arroz San Javier, was used for this recipe.
Rice, curry, mushrooms and black pudding.
Ingredients:
200 gr of Fortuna 00000 rice.
1 chopped onion.
1 grated tomato.
1 clove of minced garlic.
50 grams of mushrooms.
1 and a half tsp curry.
450 ml of chicken broth.
black pudding 1
Parsley
Salt and pepper
Olive oil
Elaboration:
First, we will make the sauce. Sauté the onion, garlic, mushrooms and blood sausage. Add the tomato, curry and rice and cook until transparent.
We incorporate the broth. Let cook until all the liquid has been absorbed, between 15-18 minutes.
And we have a big plate. In which there are many versions and it is left to the chef’s imagination.
recipe lucio1.png
For this recipe the fish of the Civil Association of Fishermen was used
Vogue Milanese
Ingredients:
For the Milanese:
1Kg of Boga filet
4 eggs
Flour
Salt and pepper
Mustard
Bread crumbs
For the salad:
beet stalk
Purple Onion
Orange segments
Olive oil
Lemon
salt and black pepper
Process:
Clean the fillets, beat the eggs with salt, pepper and mustard. Pass the filet through flour, then through the egg and finally the breadcrumbs.
Fry in sunflower oil at 180 degrees until well browned.
Drain and reserve.
Cut the onions in julienne strips and pass through boiling water for about 5 minutes. Strain and mix with the orange segments and the leaves. Align and season.
Serve the milanesas accompanied by the salad and enjoy!
pike recipe 2.png
Products from Allo Vanguard, cheese specialists, were used for this recipe.
Creamy rice with pancetta, portobello mushrooms and asparagus
Ingredients:
Rice Fortuna 00000 360 g
Portobello mushrooms 300g
Asparagus 16 units
onion 1
Garlic 2 cloves
White wine 1 glass
Parmesan cheese 80g
60g butter
Olive oil
Salt
Black pepper
Vegetables soup
Process:
Make a vegetable broth, which will be the base of this rice. In this case, it has onion, garlic, carrot, leek, peppercorns and salt.
Clean the portobellos and cut them into quarters. Cut the asparagus and blanch for 3 minutes and reserve.
Chop the onion and garlic.
In a frying pan, cover the base with olive oil and sauté the chopped onion and garlic with a pinch of salt and cook well.
Add the portobellos first and cook. Add the rice and pearl well. Raise with the white wine and let the alcohol evaporate. Add the asparagus and gradually add the vegetable broth.
The rice will be ready in 15-18 minutes add the butter and Parmesan cheese.
Serve the creamy rice and enjoy.
Source: Ambito
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