Say cheese! 4 recipes by chef Claudio Sadler with Emmentaler AOP inspired by Michelle Hunziker's childhood memories

How to use Emmentaler in the kitchen? To find a more creative use of the famous DOP cheese in the kitchen, the multi-starred chef Claudio Sadler intervenes to help us, in addition to the recipes, he presents author's drawings of his dishes, which you can see below.

The recipes are often Sadler-inspired reworkings from the childhood culinary memories of the new testimonial of Swiss cheese, Michelle Hunziker, who shared the memories during a Sadler showcooking at the Eataly headquarters in Milan. The occasion was precious, both for the chef's creative recipes, both to remind everyone how cooking, when linked to family memories, is always an infallible way to get to the heart.

Discover below Claudio Sadler's recipes inspired by Michelle's memories, with the chef's drawings and photos that will not fail to make your mouth water.

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1. Croquette of Emmentaler AOP, black truffle, cabbage salad and soft cream of potato ratte

© Claudio Sadler

Ingredients for 4 people:

  • 300 gr. Emmentaler AOP
  • 50 gr. black truffle
  • 40 gr. buckwheat flour
  • 120 gr. White flour
  • 80 gr. milk
  • 30 gr. blonde beer
  • 1 egg
  • 400 gr. ratte potatoes
  • 100 gr. cream
  • 20 gr. Butter
  • Shallot
  • Purple cabbage
  • White vinegar to taste
  • Peanut oil for frying

Finely grate the Emmentaler PDO. Create medium-sized spheres by placing a pinch of black truffle paste in the center and let it freeze. Prepare a batter of egg, buckwheat flour, white flour, milk and beer. Pass the frozen spheres in the batter, then in the beaten egg white and fry in hot oil. Cook the potatoes with a little shallot, water and cream. Put them in a blender to obtain a creamy soup. Cut the cabbage into thin strips and season with salt, white vinegar and extra virgin olive oil. Pour the potato cream on the plates, arrange the croquettes of Emmentaler AOP and the strips of cabbage. Decorate with slices of black truffle and serve.

2. Zucchini flower soup, asparagus, saffron-flavored speck broth and grated Emmentaler PDO

© Claudio Sadler

Ingredients for 4 people:

  • 200 gr. Emmentaler AOP
  • 150 gr. BIO pearl barley
  • 150 gr. speck
  • 100 gr. carrots
  • 1 onion and 1 celery
  • 30 gr. parsley
  • 2 tomatoes
  • 1 bunch of marjoram
  • 0.5 gr. saffron in stigmas
  • 1 bunch of asparagus
  • 12 courgette flowers
  • 10 gr. butter

Prepare a broth with carrot, onion, celery, parsley, tomato and marjoram, to which add the speck. Cook everything for 30 minutes and strain. Cook the barley in boiling water, season with saffron and add the previously cooked speck, cut into cubes. Add the asparagus into rounds, adding the broth until it is cooked. Mix everything with chopped parsley, pepper, a knob of fresh butter and grated Emmentaler AOP. Pour into holsters. Cut the asparagus into strips, previously preserved in water and ice. Cover the bowls with the chopped asparagus, the raw and grated courgette flowers on top of flaked Emmentaler AOP. Serve by sprinkling with a drizzle of extra virgin olive oil.

3. Sausages of veal and vegetables with Emmentaler PDO, polenta di storo and stewed morels

© Claudio Sadler

Ingredients for 4 people:

  • 200 gr. Emmentaler AOP
  • 800 gr. veal pulp (shoulder)
  • 150 gr. Lard veined from Arnad
  • 100 gr. natural sheep gut
  • 200 gr. morels
  • 1 clove of garlic
  • 50 gr. White wine
  • 100 gr. corn flour for polenta
  • 1 egg yolk
  • 2 purple potatoes
  • peanut oil for frying
  • 1 blister of Daikon sprouts
  • extra virgin olive oil

Prepare a soft polenta. Once cooled, you get strips. Fry a small part to get a crunchy. Get small veal sausages, if you want to make them yourself, mince the selection of meats with mountain lard until you get a fine mixture. Mix the dough with the chopped Emmentaler PDO and with this mixture form the sausages in a natural casing. Cook the morels with a clove of garlic. Stew them and sprinkle them with white wine. Perfume them with marjoram and bay leaf. Let them cool and stuff them inside with a little cold polenta blended and softened with egg yolk and Emmentaler DOP. Cut the purple potatoes into rings and fry them in hot oil. Cook the sausages on the grill and arrange them on plates with the polenta strips. Place the morels stuffed with the violet potatoes and the crunchy polenta. Decorated with Daikon sprouts and diced Emmentaler AOP.

4. Alchechengi cake, egg cream and red fruit Emmentaler PDO

© Claudio Sadler

Ingredients for 4 people:

For the shortcrust pastry:

  • 250 gr flour
  • 4 yolks
  • 15 gr. butter
  • 70 gr. sugar
  • vanilla powder
  • 1 grated lemon

In addition:

  • 200 gr. raspberry sorbet
  • 800 gr. alchechengi
  • 200 gr. milk
  • 200 gr. cream
  • 3 whole eggs
  • 4 yolks
  • 90 g. sugar
  • 60 gr. Emmentaler AOP
  • 1 vanilla pod
  • 5 baskets of mixed berries

Roll out the shortcrust pastry on a 24 cm diameter cake tin. Bake in a preheated oven at 180 ° C for 15 minutes. Blend the alchechengi and strain the juice through a colander. Add the juice obtained to the mixture of eggs, yolks, milk, cream and sugar and puree. Add the Emmentaler PDO cut into small cubes. Pour everything over the shortcrust pastry and continue cooking in the oven at 160 ° for about 25 minutes. Blend the strawberries and blackberries separately with the sugar and pass them through a colander. Cut the cake into wedges once cooled and arrange on plates. Decorate with strawberry and blackberry sauces. On the cake lay the red fruits (blueberries, raspberries, strawberries and blackberries). Add a quenelle of raspberry sorbet. Decorate with a mint leaf and serve.