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The unmistakable touch of Claudio Sadler has reinterpreted the amarena

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The unmistakable touch of Claudio Sadler has reinterpreted the amarena

“He’s a manager, a creative mind and a rebel as required. He’s strict when it comes to applying the rules, but brilliant at breaking them”. This is how Claudio Sadler, one of the most famous chefs in Italy, describes himself on his website. He is even mentioned in the prestigious guide published by “Le Soste” association, of which he is the vice-president, as well as being one of the few chefs in Italy to boast two Michelin stars. His top quality, creative, painstaking cooking is inspired by the traditions of the Italian regions, and sometimes reinvented according to his own personality and love of innovation. Such innovation can also be found in the tools he uses for cooking, which are always cutting edge and continually being updated.  He opened his first restaurant, “Locanda Vecchia Pavia” in Pavia in 1982. At the same time, during the summer, he managed the Vela Blue restaurant in Portisco on Sardinia’s Emerald Coast.  In 1986 he opened “Osteria di Porta Cicca” in Ripa di Porta Ticinese in Milan, where he was awarded his first Michelin star in 1991.  In 1995 the restaurant moved to Via Troilo, once again in the canal area of Milan, where he stayed for eleven years and was awarded his second Michelin star.
The catering firm that bears his name has been in business for years, and reflects Sadler’s culinary style which focuses on Italian cooking, with simple, light dishes.
Now his dishes can be enjoyed in Via Ascanio Sforza in Milan, or nearby at Chic’n Quick, which is a speedier, more informal restaurant, although it still reflects the style of the great chef. Alternatively, he has also been involved in two restaurants in the new Rho trade fair area since 2007.
He has also enjoyed success abroad, even in the Far East, first in Tokyo and then in Beijing. «I enjoy taking the message of Italian cuisine abroad without compromises, but with my own interpretation.» he says.
You only have to glance at his résumé, however, to realize that his passions are not just tied to a hot stove.  He is one of the Italian founders of the “Jeune Restaurateurs d’Europe” association, he used to be the president of the Milanese restaurateurs and he has also written five important recipe books, published by Giunti, so his fans can recreate his dishes at home. In 2002 he founded the “Q.B.centro di cucina enogastronomico” (wine and food cooking center), where he organized courses to share his culinary skills. He created a recipe for Fabbri in true Sadler style which celebrates our beloved Amarenas, with his magic touch that can turn ingredients into something really wonderful that looks and tastes great.

Dark Chocolate and Amarena Fabbri Soufflé by Claudio Sadler

Ingredients for 8 people

2 whole eggs
3 egg yolks
100g dark chocolate
100g butter
50g flour
100g sugar

For the sauce
250g liquid cream
40g amarena juice  
100g amarenas
400g cinnamon gelato   

Preparation

Beat the egg yolks, whole eggs and sugar together until the mixture is foamy. Then add the butter and chocolate (which you have previously melted over a low heat), and stir.
Stir in the sifted flour.
Leave the mixture in the refrigerator for at least 3 hours, so that it thickens, and then add the amarenas, cut into little pieces.
Put the mixture into individual aluminum soufflé dishes, with a diameter of about 6cm, which you have previously greased and dusted with sugar.
Put the cream and amarena juice into a siphon and charge it with the gas required.  Shake the siphon well and check that the foam is dense enough. Put it back in the refrigerator. Bake in the oven at 200°C for about 10 minutes. Remove the flans from the oven and serve with the amarena foam, little pieces of amarena and a scoop of cinnamon gelato.

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