Chef Claudio Sadler
Chef
Claudio Sadler
The figure is imposing : Chef Claudio Sadler has been an emblematic figure on the Italian culinary scene for over 40 years, renowned throughout the peninsula for his precise, elegant, Michelin-starred cuisine. His eponymous restaurant, with its discreet façade, is located in a quiet area of Milan. "My restaurant is small but of very high quality," says Claudio Sadler. "You can experience three hours of pure pleasure and tranquillity.”
" Cooking has been my passion since I was a little child and I learned everything from my mother "
"Cooking has been my passion since I was a little child and I learned everything from my mother," he says with emotion. "My roots are here in Lombardy, in its traditions and flavours.”
However, Claudio Sadler revisits the emblematic dishes of his region with delicacy and modernity. They reflect both the sophisticated tastes of the city, capital of fashion and design - risotto alla milanese with saffron, Italy's red gold; cotoletta , which calls for tender milk-fed veal - and the old-fashioned, peasant recipes, made with simple, local and seasonal ingredients, including polenta.
"My approach is resolutely contemporary and constantly evolving. I remain very open to innovation”
This led him to propose a 'Chic'n Quick' version of his cuisine to a demanding and gourmet urban clientèle, but often in a hurry, in a trattoria right next to his gastronomic address.
This philosophy and creativity also comes from almost 10 formative years spent in Asia, in Japan and China, where he launched two restaurants.
His energy has led him to write numerous best-selling cookbooks in Italy, to appear on Italian television cooking shows and to collaborate with the Baglioni Hotels and Resorts chain. Claudio Sadler has opened a restaurant in Sardinia, Gusto by Sadler, awarded a Michelin star, and another this spring in Venice, Canova by Sadler, just a few steps from Saint Mark's Square.
Claudio Sadler is very involved in charity work and in 2018 received the highest award of the city of Milan the Ambrogino d'Oro. For the past 10 years, he has chaired Le Soste, the association for the promotion of the excellence of Italian cuisine throughout the world, of which Champagne Nicolas Feuillatte is also a partner.
"Nicolas Feuillatte's values of constant search for quality, solidarity and audacity are also my own," concludes Claudio Sadler. "I am particularly attracted by the range of champagnes dedicated to gastronomy, which allow me to work around a palette of new flavours. ”
The Chef's recipe
Chef Claudio Sadler reveals his recipe for Risotto all'acqua di Grana Padano 27 months with balsamic vinegar and raw ham powder. This dish exalts the mineral touches of Grand Cru Chardonnay champagne, a favourite of Chef Sadler.
27-month Grana Padano water risotto,
balsamic vinegar drops and prosciutto powder
- 0.5 kg. Carnaroli rice
- 1 shallot
- 50 g Parmesan crusts
- 89 g 27-month Grana Padano grated
- 50 g butter
- 2 g white vinegar
- 100 g white wine
For the balsamic vinegar drops :
- 50 g aged balsamic vinegar
- 4 g agar-agar
- 300 g peanut oil
- 80 g raw ham
- Pea powder, in sufficient quantity
Cut the ham into thin slices, dry it on a baking tray at 180° for 3 minutes, remove all the fat formed and finely chop the ham.
Boil the balsamic vinegar with the water and then add the agar agar, mix with a whisk, and then place in a pump with a fine nozzle.
At the same time, place a bowl containing peanut seed oil in the freezer and allow it to cool as much as possible. Drip the balsamic vinegar into it drop by drop, which will condense in contact with the cold oil. Collect them with a colander and wash them quickly, store them in the cold.
Pour some water into a saucepan and then add the cleaned grana crusts and grated grana padano cheese, bring to the boil and turn off the heat. Let everything decant and keep the temperature at around 80°C.
Stew the chopped shallot with a little extra virgin olive oil and water. Once stewed, add the rice. Let it toast and then sprinkle with white wine, deglaze and the sprinkle with Grana Padano water. Cook until done, for about 13/15 minutes. Cream with the butter and grated Grana Padano cheese, add a little vinegar.
Pour onto individual plates, decorate with the balsamic vinegar drops and the dried and chopped ham.
Serve sprinkled with a green powder of dehydrated peas.
A food and wine
pairing menu
Claudio Sadler has developed 3 other recipes to accompany our Nicolas Feuillatte champagnes :
- Salmon brûlée with mimosa, and champagne Réserve Exclusive Rosé
- Chickpea pizza with courgette flowers, Burrata cheese and Cantabrian anchovies, and champagne Terroir Premier Cru
- Pancotto alla Milanese with egg yolk cooked in ice, fried salva, asparagus and Lodi raspadura cheese, and champagne Réserve Exclusive Brut
Ristorante Sadler
Via Ascanio Sforza, 77
20147 Milano
Tel: +39 02 58104451
Discover the cuvées selected by Chef Claudio Sadler
