Masterchef S01 ep16: Claudio Sadler, Restaurant Sadler, [Milian]
Interview with Claudio Sadler
My dishes are simple dishes. I don't like sauces. I like a piece of meat, a piece of fish, I like the vegetables, I like olive oil, I like the spices and I put these things together, Sea Bass - for me it is enough to serve with some mushrooms on the top, the herbs and olive oil and cooking very quickly. We have beautiful pieces of beef - I decide whether we cook them for a long time or a short time so, but I prepare a sauce because it is important but I don't make it a big elaboration.
Sadler is the experience of 20 years of work.
It is a little restaurant where a cuisine of exceptional quality is produced based on reinterpreted traditional Italian dishes from all the regions of Italy.
This was my dream. When I was a child of 12 or 13 years of age I would prepare food for myself either because my parents were out or at work and I understood that I really loved the creation of different dishes. It gave me a satisfaction to see what I had prepared and I understood early on that the direct rapport that I had with food gave others great pleasure.
My cuisine are simple dishes. I don't like salsa.
KM – You don't like sauces?
KM – Really? That is unusual.
I like a piece of meat, a piece of fish, I like the vegetables, I like olive oil, I like the spices and I put together these things.
Sea Bass - for me it is enough to serve with some mushrooms on the top, the herbs and olive oil and cooking very quickly.
We have beautiful pieces of beef - I decide which cooking long or for short so, I prepare a sauce because it is important but I don't make it a big elaboration.
I change my mentality for each part of the kitchen. If I have a good chef in the pastry, I create a recipe and explain to him what I think and then together we prepare the recipe.
Also for the pasta, I don’t want make it very difficult recipe when the chef is not up to it.
KM – Why is pasta so important to the Italians?
Because in each family pasta is the most important food. In each home the mother cooks.....
KM – This is the family, it is tradition?
Yeah, yes, this is cultural.
When I prepare the pasta in the USA or in Japan, oh they think it is incredible and because I know I have the sensibility to make a good pasta dish. For example I know when the pasta is "al dente".
KM – What is the Rolls Royce of Pasta?
For me because I come from the North my favourite Pasta is "arpezoccoli" - I like this very much.
I like this pasta because it is complete, it is rich but I make special version I take off the butter, I take of a lot of the garlic.
KM – So you make it lighter!
Also I like the "Tagliolini al tartufo" . A very simple but a big dish.
OFFICIAL WEBSITE:Claudio Sadler, Restaurant Sadler, [Milian]