Think that strudel is only good as a dessert? This recipe created by Michelin-starred chef Claudio Sadler will show you a new delicious option.


Here is a fresh, Mediterranean dish, where dolce fruttato (sweet and fruity) extra virgin olive oil and garlic flavoured olive oil are the stars.

Ingredients

  • 15 /

    ARTICHOKES

  • KG 2 /

    SWISS CHARD

  • G 700 /

    BUFFALO MOZZARELLA

  • G 120 /

    27-MONTH GRANA PADANO CHEESE

  • ML 100 /

    WHITE WINE

  • G 100 /

    BUTTER

  • ML 100 /

  • ML 200 /

    EXTRA VIRGIN OLIVE OIL WITH GARLIC FLAVOUR

    aglio Find out more
  • 2 /

    CLOVES OF GARLIC

  • A FEW /

    BASIL LEAVES

  • AS NEEDED /

    LEMON JUICE

  • AS REQUIRED /

    NUTMEG

  • AS REQUIRED /

    SALT AND PEPPER

  • For the strudel:

  • G 350 /

    FLOUR

  • 1 /

    EGG

  • ML 90 /

  • ML 100 /

    LUKEWARM WATER

  • AS REQUIRED /

    SALT

  • For the anchovy oil:

  • G 30 /

    ANCHOVIES

  • ML 100 /

  • ML 60 /

    CREAM

  • 1 /

    CLOVE OF GARLIC

Discover more recipes

Instructions

For the strudel dough
Mix the flour in a bowl with the warm water, dolce fruttato extra virgin olive oil, the egg and salt, working the mixture well to obtain a compact but soft dough. Rest the dough at a warm temperature (around 40°), covered with a sheet of baking foil.

 

For the filling
Prepare the artichokes by removing the spines, the tougher leaves and choke, and put them in water with a little lemon juice. Arrange them on a baking dish, pouring over a little dolce fruttato extra virgin olive oil, the two unpeeled cloves of garlic and basil leaves, and pour over white wine and a little warm water. cook them on the hob covered with an airtight lid for around 20 minutes.

In the meantime cook the chard in salted boiling water, drain and cool in iced water. Then squeeze it without too much pressure and flavour it with the garlic flavoured oil, grated Grana Padano cheese, black pepper and nutmeg. Slice the mozzarella and leave it on some kitchen paper to dry.

 

For the anchovy oil
In a small saucepan fry the finely sliced garlic together with the oil and two spoons of cream, add the anchovy fillets and simmer for 30 minutes. Then puree in a blender and pass the sauce through a chinois. Keep warm.

Roll out the strudel dough on a well-floured tea towel, add a layer of chard, followed by the artichokes chopped in half, and arrange the mozzarella slices. Close the strudel by rolling it onto itself, using the tea towel to help and sealing the edges well. Then transfer it onto a baking sheet and cover with a sheet of greaseproof paper with plenty of melted butter.
Keep the strudel in the fridge for at least a couple of hours, and then bake it in the oven at around 200° for 15 minutes, brushing it with butter now and again.
Serve the strudel in slices on a plate garnished with the anchovy oil.

 

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.