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