Tag: Claudio

The timeless apple strudel, designed by Claudio Sadler – Italian Cuisine

From one of the most expert Italian chefs the recipe for a dessert that comes from Central Europe. The secret? The dough perfectly, but also the touch of rum in the marinade …

Claudio Sadler is an example of how the phenomenon of chefs media also forced those who did their job very well – like him, who opened the first restaurant in Milan in 1986 – to seek the limelight. And since he deserved it, here in recent years many have rediscovered his skill, his eclecticism that also makes him a teacher, author of books, organizer of events and in the front row in trade associations, starting from The Stops of which he is president. Its gourmet restaurant – open only for dinner – belongs to that group of certainties under the Madonnina that always offer a high level experience. And he too is looking forward to reopening, so much so that he has launched the special offer "Back to the Future – the pleasure of meeting at the table" with a discount 35% on tasting of both its restaurants on the Naviglio Pavese, the aforementioned starred restaurant and the modern restaurant Chic 'n Quick, to be redeemed by November.

A dessert of Turkish origin

For the readers of "La Cucina Italiana", the Milanese chef has decided to reveal his own recipe Apple strudel. "Being of Trentino origin, it is a dessert that I like so much. It is not a difficult preparation, but the dough makes the difference: it must be very elastic and, once spread out, thin so as to allow more turns in the rolling around the filling. It can be eaten warm, as I like it, but also cold. It never disappoints at any time of the day . Curiosity: if the strudel recipe which has arrived in Italy it is due to the cooks of the Austro-Hungarian Empire (not by chance, the regions where it is a typical dish are Trentino-Alto Adige and Friuli Venezia Giulia), surely the origin of the dessert is to be found in the contacts between the Ottoman and the Central European Empire: there are evidences of the XVI century where talk about one imperial version of the baklava – imported into Hungary from Suleiman the Magnificent – where apples were used instead of dried fruit.

Ingredients

For pasta

Flour 130 g
Water 30 ml
Melted butter 10 g
1 whole egg
Salt 2 g

For the stuffing

Clean golden apples 750 g
Sugar 60 g
Butter 50 g
zest of n. 2 oranges
Rum 20 g
Toasted pine nuts 30 g
Raisins 50 g
Cinnamon powder 2 g

Method

It starts with the dough. Combine water, flour, butter, a pinch of salt and the egg in a container and start working the ingredients. As soon as they are well blended, we will have a very soft dough, should it seem necessary to add a little more water. Once the water is completely incorporated, let the dough rest in a hot area of the kitchen for about 30 minutes.

For the filling, cut the very thin apples with the mandolin or even with a knife. Then marinate them for 20-30 minutes with orange zest, raisins, pine nuts, rum, cinnamon and sugar.

Roll out the dough very thin. Put the melted butter at the base and on top of a generous layer of filling. Start rolling the strudel with the help of a damp cloth, close the ends and leave to rest for 30 minutes in the refrigerator for the ingredients to stabilize.

Before baking, spread a layer of melted busso on the strudel, then put in the oven at 180 ° C for 25-30 minutes. During cooking it is very important to brush our strudel with butter at least a couple of times. Finally let it dissolve. Sprinkle with a thin layer of icing sugar, grate a little orange zest, finish with cinnamon: the strudel is ready

Claudio Vicina's orange chantilly cream recipe – Italian Cuisine

A delicate chantilly cream, which smells of orange. To be combined with the Easter dove for a starry dessert

On the occasion of Easter the starred chef Claudio Vicina, from the Casa Vicina Eataly Lingotto restaurant, offers a quick and simple recipe to create the orange-flavored chantilly sauce to pair with the Easter dove.
«Easter is a time when usually the whole family comes together and given the current situation, I thought of proposing an easily executable recipe that could be both an opportunity for a moment of leisure in the kitchen and an activity to involve the own children , comments the chef Claudio Vicina. "I chose this recipe because the basic ingredients are usually already present in our homes."

Ingredients

For the custard
500 g of milk
200 g of cream
7 egg yolks
200 g of sugar
50 g of flour

Method

Boil the cream for 10 minutes over low heat (add a vanilla stick to the pan with milk and cream)

For the chantilly cream

1 coffee spoon of ground cinnamon or vanilla (version for the little ones)
30 g of orange liqueur
150 g of semi-whipped cream
100 g of liquid cream
(ingredients to add to the previously prepared custard)

Method

Once the custard is at room temperature, add 150 g of semi-whipped cream, 30 g of orange liqueur. Alternatively, for the version dedicated to children, replace the liqueur with 1 coffee spoon of cinnamon or vanilla powder.
Then pour 100 g of liquid cream. Mix all the ingredients well and keep in the refrigerator until ready for use. Put the cream in the cups and serve as an accompaniment to the Easter dove.

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Claudio Sadler's recipe – Italian Cuisine

A recipe that interprets the Milan of yesterday, today and tomorrow: nervetti as tradition, lobster like the beloved Catalana, and ceviche. Because Milan is increasingly international, and so is its cuisine. Word of the master Claudio Sadler

«I like to call my kitchen" modern in evolution "because I consider it a contribution to renewal. I don't like cooking only traditional dishes, I also want to give space to modernity because these two extremes, if expertly dosed, can regulate unique and innovative tastes while maintaining respect for tradition. I consider the roots of our local cuisine a starting point, but somehow I transgress the rules to obtain a more captivating result , so Claudio Sadler describes his own cuisine.

Claudio Sadler is one of the fathers of Milanese and Italian cuisine, since he opened his first restaurant in 1982, the Locanda Vecchia Pavia, in Pavia. He is the first to open "a chef's bistro" in Milan, writes books, takes care of training and in 2018 he was awarded the Ambrogino d'Oro, the highest honor given by the Municipality of Milan. Two restaurants, Sadler, the starred restaurant, and alongside the modern Quick'n’chic restaurant. Creative dishes that alternate quickly during the seasons, paper after paper, and traditional recipes in a restaurant.

One of the new dishes inspired by Milan, and deeply Milanese, is this ceviche: lobster and nerves. Lobster, like the Catalan lobster, one of the most loved dishes of the nineties, the typical nerves of the tradition and then the ceviche, contamination of an increasingly international city. Here is the recipe.

Cevice of lobster, green sauce and veils of veal nerves

Ingredients for 4 people

2 lobsters
100 g of nerves in a bowl
½ onion
1 fiolaro cabbage
250 g of potatoes
5 sprigs of chives
½ bunch of coriander
50 g of cream
50 cl of milk
Worcester sauce to taste
Soy sauce to taste
1 lime n

For the green sauce
200 g of parsley
2 slices of pan carrè
a spoonful of white vinegar
50 g of anchovy fillets in oil
25 g of extra virgin olive oil
50 g of pickled gherkins and spring onions
10 g of capers
5 g of coriander

Method

Cook the potatoes in a mixture of water, cream and milk, salt properly and once cooked pass them to the potato masher, then add the cream, the grated lime zest, the finely chopped chives, a little chilli and the worcester sauce. Put the mixture in a piping bag and keep warm.

Prepare a green sauce by putting the peeled parsley, coriander, anchovy fillets, bread soaked with white vinegar, spring onions, capers and pickled gherkins in the blender, add a little oil and blend until obtaining a creamy sauce.

Clean the lobsters by removing the carapace, cook the claws for 6 minutes in salted or steamed water, cool them in ice and water and then shell everything, keeping the pulp.

Blanch the tails in boiling water for 1 minute, then cool in water and ice, peel them, remove the gut and cut the flesh into cubes. Season the pulp with juice and grated lime zest, oil, chopped red pepper, a little soy sauce and worcesterer, mix and leave to marinate for a few minutes.

Bake a red onion in the oven at 200 ° for 30 minutes, then cool it and cut it into wedges. Alternatively, use it raw after slicing it and soaking it in cold water and salt.

Cook the fiolaro cabbage in boiling water and cool it in water and ice, then dry it.

Cut the prepared nerves into very thin slices

In the individual dishes arrange some small spikes of cream of potato, distribute the lobster pulp with the marinade juice, pour a little green sauce, the onion cut into wedges, a few coriander leaves, also arrange the claws cut into chunks, and finally cover with the veils of finely cut nerves to the slicer.