“My daughters, Violeta and Nina, are vegetarians”tells us Claudio Santiago Giorgini (50), the renowned chef who brings joy to the kitchen of Morfi’s Rock (teleph) and that, since their networksseduces his followers with dishes that look ultra appetizing.

We are in his bright house in Villa Crespo and while his wife, Juliana Leon (52, known on social networks as @madreinargentina), looks amused at the display of flashes that occurs in the kitchen of his house and his poodle dog –Tita– runs happily around the floor, he He proposes to teach us how to prepare, step by step, three healthy dishes that are a real hit at home.: roasted eggplants, risotto with mushrooms and flan with dulce de leche.

Roasted eggplants

–2 eggplants
–4 plump tomatoes
-1 clove garlic
–Olive oil to taste
–200 gr of ricotta
–1 bundle of fresh basil
–Salt and pepper w/
–Zest of 1 lemon

The ingredients for the “roasted eggplants” by Santiago Giorgini.
Cut the aubergines lengthwise and make cuts forming a square. Season and drizzle with olive oil. Then, cook them in the oven at 180 degrees until they are tender and slightly golden. Reserve.
Laminate the garlic clove and cook it over low heat in a pan with olive oil, salt and pepper.
Add the diced tomatoes. Once they fall apart and are very tender, remove from the heat.
Assembly: place the roasted aubergine as the base, then distribute the well-drained ricotta and, on top, the tomato fondue.
Finish with leaves and basil oil (blended basil with oil and salt) and enjoy!

Risotto with mushrooms

–500 gr of carnaroli rice
-1 onion
–50 ml of rosé wine
–1 liter of vegetable broth
–100 gr mushrooms
–100 gr portobellos
–100 gr oysters
–100 gr of butter
–100 gr of Parmesan cheese
–Garlic w/n
–Salt and pepper w/
–Olive oil c/n

The ingredients for the “risotto with mushrooms” by Santiago Giorgini.
Cut the portobellos and mushrooms into quarters, and the oysters into thick strips.
Sauté the mushrooms with olive oil. Reserve.
In a large skillet, sauté the brunoise onion with minced garlic. When it is transparent, add the rice and pearl.
Pour in the first ladle of broth and stir constantly over low heat. Add the rosé wine.
Add more broth as needed and stir until the rice is al dente.
Grate 100 gr of Parmesan cheese.
Add the mushrooms already sautéed (reserve some to decorate) and keep stirring. Go adding broth until reaching the desired point.
Mount with cold butter and cheese. Decorate the dishes with golden mushrooms and parsley.

Flan caramel


for the caramel
–300 grams of sugar

For the flan
–250 gr of common dulce de leche
–4 eggs
–100 grams of sugar
–1/2 liter of milk

Preparation of the caramel:
Melt the sugar little by little in a hot pan, adding a little more when it turns pale. Distribute the caramel at the base of the molds and reserve.

The ingredients for the “flan with dulce de leche” by Santiago Giorgini.
For the flan, place the eggs in a bowl. Beat until well integrated.
Add the sugar and milk. Mix well.
Add the dulce de leche.
Beat the ingredients well.
For assembly, pour the mixture over the already cold molds.
Cook the flans in a bain-marie in a low oven (100 degrees) for 3 hours and serve.

surprising and emotional

Santiago Giorgini tells why Gerardo Rozín “had the best palate in the world”

By Kari Araujo
Photos and video: Diego Garcia
Digital retouching: Gustavo Ramírez

Makeup and hairstyle: Kar Fakiel (@karfakiel)
Video editing: Cristian Calvani

More information at gente.com.ar



Original Publisher: https://www.gente.com.ar/lifestyle/gastronomia/rico-vegeteriano-y-gourmet-santiago-giorgini-comparte-tres-recetas-que-elabora-en-su-casa/