Since 1982, when he opened his first restaurant, Locanda Vecchia Pavia, chef Claudio Sadler has come a long way. In 1986, he opened the Osteria di Porta Cicca in Milan, where he won his first Michelin star in 1991 – followed by his second star in 2002. In 1996, he also created a signature catering service, bringing Italian cuisine to the East – first to Japan and then to China in 2008 – with two restaurants under the Sadler name. He was the first to open a ‘chef's bistrot’ in Milan with multiple books published and he even trains other chefs (when he has the time!). In 2018, he was awarded the ‘Ambrogino d'Oro,’ the highest honor given to citizens by the City of Milan. Claudio Sadler is one of the fathers of true Milanese (and Italian) cuisine – from the era before chefs became television personalities and modern rock stars. For years, the name Sadler has been synonymous in Milan with great restaurants.
"Modern cuisine in evolution" is the philosophy of Chef Sadler, who serves quality traditional dishes from Lombardy in his modern trattoria Chic'n Quick. More informal than the starred restaurant next door at Via Ascanio Sforza 77 along the Naviglio Pavese, the menu here changes daily – always staying true to the great classics. Some examples? Riso giallo alla milanese al salto con Grana Padano 27 months Riserva, Milanese-style veal cutlet (served naturally or tenderized with breading) and spinach with potato ratte, and when it’s in season, our favorite: Risotto con l'ossobuco. Here’s the recipe to make it at home!
The Recipe: Milanese Ossobuco with Porcini Mushrooms and Yellow Rice
Serves 4
Ingredients:
4 ossobuco (meat cuts from a calf's back shin)
3 oz carrots
2 oz onions
3 oz celery
1 cup white wine
½ cup tomato purée
1 oz dried mushrooms
A bunch of fresh marjoram
2 oz flour
1 oz olive oil
Parsley
1 lb fresh porcini mushrooms
1 clove of garlic
1 sprig of rosemary
4 cups meat stock
Method:
Prepare the ‘ossobuco’ by removing the fat and nerves. Salt and flour them. Brown in a non-stick pan greased with a little oil. Drain the meat from excess fat that has cooked off.
Clean and cut the vegetables (carrots, celery and onions) into small cubes. Brown gently in a very large pan. Add the marjoram and dried mushrooms followed by the meat. Add white wine and allow to evaporate. Add the tomato purée and cover with broth. Bring to a boil and continue cooking for about 50 minutes.
Remove the ‘ossobuco’ and transfer to a baking pan. Blend the sauce and check that it has the right taste and density. Add it to the ‘ossobuco’ and keep warm.
Chop the parsley.
Clean the porcini mushrooms, cut them into slices and brown them over high heat in a pan with poached garlic, a little chopped rosemary and oil.
Arrange the ‘ossobuco’ on plates, covering with sautéed mushrooms. Accompany with a serving of Milanese risotto.