We start off this editorial with the first of the 12 recipes specially prepared for us by Claudio Sadler, the chef from Milan who is one of the most famous and creative in Italy.

A highly refined starter, delicately combining the smell of the sea with authentic earthy flavours. A true culinary speciality in which different types of olive oil, far from being simple ingredients, are among the stars of the dish.

Ingredients

  • WHITE BABY OCTOPUS:

  • KG 1,5 /

    BABY OCTOPUS

  • ML 80 /

    RED WINE

  • ML 30 /

    EXTRA VIRGIN OLIVE OIL WITH GARLIC FLAVOUR

    aglio Find out more
  • ML 200 /

  • 1 TABLE SPOON /

    MODENA BALSAMIC VINEGAR IGP

    aceto-modena-balsamico Find out more
  • AS REQUIRED /

    CORNFLOUR

  • TO TASTE /

    SALT

  • BLACK OLIVE CRISPS:

  • G 100 /

    CARNAROLI RICE

  • G 70 /

    BLSCK TAGGISCHE OLIVES

  • ML 300 /

    WATER

  • ML 150 /

  • 1/2 /

    SHALLOT

  • GUACAMOLE CREAM:

  • 1 /

    AVOCADO

  • 1/2 /

    LEMON

  • ML 50 /

    EXTRA VIRGIN OLIVE OIL WITH CHILLI PEPPER FLAVOUR

    peperoncinoi Find out more
  • FAVA BEAN PURE':

  • G 150 /

    DRIED BROAD BEANS

  • ML 40 /

    EXTRA VIRGIN OLIVE OIL WITH GARLIC FLAVOUR

    aglio Find out more
  • TO TASTE /

    EXTRA VIRGIN OLIVE OIL WITH CHILLI PEPPER FLAVOUR

    peperoncinoi Find out more
  • BUNCH 1 /

    ROCKET

  • SPRING 1 /

    ROSEMARY

  • LEAF 1 /

    BAY

  • FOR GARNISHING:

  • WILD ROCKET LEAVES

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Instructions

For the black olive crispbread
Place the rice in a saucepan and add the water and chopped half shallot. Cook over a moderate heat for about 40 minutes, stirring occasionally and making sure it doesn't stick or burn. Liquidize the mixture until a very smooth purée is obtained. Then add the black olives, finely chopped, and spread the mixture onto one or two silicone baking mats. Leave the mixture to air dry for about 2 days until it is well-dried out. Break up the crust and then fry in very hot, almost smoking, extra virgin olive oil until slightly puffed and crispy.

 

For the baby octopus
Clean the baby octopus, removing the eyes, beak and internal parts. Wash well and put into vacuum bags, adding the extra virgin olive oil and garlic flavoured oil, red wine and a pinch of salt. Seal the bags well. Cook sous vide at 65°C for around 25 minutes. Once cooked, remove the baby octopus from the bags, retaining the liquid. Pass the liquid through a chinois and reduce the sauce. When the flavour has intensified, thicken the sauce using cornflour and add a tablespoon of balsamic vinegar.
For the guacamole
Purée the avocado in a blender, adding the juice of half a lemon, the chilli flavoured oil, and a little water to obtain a thick purée.

 

For the broad bean purée
Soak the beans in water for about an hour, rinse and cook in water with the bay leaf for around 30 minutes. At the end of the cooking time, add the bunch of rocket and simmer for 2 minutes. Purée the beans and rocket, adding the garlic flavoured olive oil, toasted rosemary and a touch of chilli flavoured oil. Keep warm.

 

To finish
Brown the baby octopus in a non-stick pan with a little extra virgin olive oil and salt to taste. Place some of the broad bean purée on the plate, then the guacamole and baby octopus. Pour some of the red wine sauce onto the remaining parts of the plate and garnish with the olive crispbread and wild rocket leaves before serving.

 

If you'd like to discover other delicious dishes created by Claudio Sadler, you'll find them in Giovanni Zucchi's book Olive oil doesn't grow on trees - The art of blending.

THE CHEF:

Claudio Sadler

“Evolving modern cuisine”: this is probably the definition that best describes his cooking philosophy. Milanese by birth and in spirit, born in 1956, Claudio Sadler is now an internationally recognised chef, awarded no less than 2 Michelin Stars.

In his recipes he is always looking for harmony, simplicity and delicacy, in a careful balance between faithfulness to the traditions of regional Italian cooking and reinterpretations enhanced by a very personal creativity and artistic sensibility. This is made possible thanks to an approach which is at the same time methodical and open to innovation, based on sound skills and a strict application of rules.

The process for developing a new Claudio Sadler dish is long and complex: often months are needed before a dish becomes part of the chef's menu. But once there, each new creation shows off a small masterpiece in taste and presentation.