Always in balance between Italian traditions and constant creative evolution, the cuisine of Sadler it also lands on the delivery platform cosaporto.it.

The Sadler restaurant in via Ascanio Sforza 77 in Milan (flanked by a second restaurant, Chic'n Quick – Trattoria Moderna), it restarts in total safety and expands its horizon thanks to home delivery services, active since May. Not just a necessity, but a push to create new projects for the future, as Sadler told us.

"The delivery experience has been stimulating and can certainly go on even after the emergency. Maybe developing it by making a bigger speech, carrying out a project I had been thinking about for some time . We just have to wait!

#OggiDelivery: lobster from Catania

In addition to a appetizer it's a menu of the week complete, home delivery service offers a selection of the best dishes from the restaurant, from Milanese walking rice a grip – light and digestible – with courgette flowers, Cantabrian anchovies, candied tomatoes, arugula, mozzarella and Provolone Sigillo Rosso. L'Catania-style lobster it is one of the most loved dishes, especially withsummer knocking on doors.

"Lobster is a much-loved crustacean, a prized ingredient that is not often found in dishes designed for delivery. This dish is inspired by the Catalan salad (which involves the use of prawns), but we have thought of enriching it with more Mediterranean flavors, typical of the Catania salad.

Olives, celery, tomato, onion (stewed, to lighten it and make it sweeter), fresh basil. Topped with oil, lemon and a little vinegar. To finish off with the flavors of Sicily, the crunchiness of the fritters chickpeas fried. A dish to be tasted slightly warm, therefore ideal for the summer and to be savored even in delivery.

In combination, the sommelier of the Sadler Restaurant recommends Sauvignon DOC Collio "Tiare".

Catania-style lobster: Sadler's recipe

Ingredients for 10 people

5 lobsters
2 avocados
3 auburn tomatoes
2 red onions
5 celery stalks
Basil
Extra virgin olive oil
Salt to taste
Red prawn culis
Taggiasca olives
Red basil sprouts 1 blister
Chives 1 sprig

Preparation

In a saucepan, dilute the chickpea flour, salt and add a little extra virgin olive oil. Leave it to rest for about 1 hour, then start cooking at low temperature, stirring frequently, after about 30 minutes of cooking pour the mixture, which must be smooth, into a square bowl. Place in the refrigerator (for at least one night) to firm up, once compacted cut the mixture into cubes, of a size suitable for the finish of the plate, 5 pieces will be needed for each portion.

Cook the onions in peeled and vacuum-sealed bags with red wine for 30 minutes steam. Cross cut the tomatoes, blanch them for 5/6 seconds in boiling water and cool them in water and ice. Remove them from the skin and seeds, cut them into cubes. Peel and cut the avocado into cubes, cut the onion and wedges. Clean the celery, peel it lightly and cut it into small pieces of the same size as the other vegetables.

Cut the lobster in half, remove the claws that will steam for 7 minutes at 95 ° C, then cool and shell them by removing the carapace. Cut the flesh into cubes.

Heat a grill, grease the lobster pulp with oil and scald it for 2/3 minutes. Continue cooking in a hot oven for 3 minutes at 190 °. Season all the vegetables with oil, salt and basil leaves. 5 '5. Fry the panelle in hot oil, drain and salt them.