GORDON RAMSAY RECIPES

The starred delivery to taste at home quality and top quality ingredients: here is the Catania-style lobster by Claudio Sadler #oggidelivery

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.

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.

Gordon Ramsay Recipes

Tag: Sadler39s

#OggiDelivery: Sadler's Catania-style lobster – Italian Cuisine