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There’s something magical about gnudi—those soft, ricotta-based dumplings that feel like the essence of Italian simplicity. This version takes a cue from April Bloomfield’s approach: the gnudi are rolled in semolina and left overnight to set, which gives them a beautiful texture and a subtle, nutty crust when cooked. Paired with sprouting broccoli and a classic sage butter, I think it’s a dish that bridges winter and spring perfectly.
In a bowl, mix the ricotta, Parmesan, egg yolk, salt, and pepper until just combined. The mixture should be soft but hold its shape. Chill for 30 minutes.
Spread a thick layer of semolina on a tray. Roll the ricotta mixture into walnut-sized balls and place them on the semolina.
Roll each ball so it’s fully coated, then cover lightly and refrigerate overnight. The semolina will draw out moisture and form a delicate crust.
Trim the sprouting broccoli and blanch in salted boiling water for 2–3 minutes until tender but vibrant. Drain and toss with olive oil and seasoning.
Bring a large pan of salted water to a gentle simmer. Shake off excess semolina and drop in the gnudi. Cook for 3–4 minutes, until they float to the surface. Lift out with a slotted spoon and keep warm.
In a wide pan, melt the butter over medium heat until it begins to foam and turn nutty. Add the sage leaves and fry until crisp. Remove from the heat and add the lemon juice.
Toss the gnudi gently in the sage butter. Arrange on warm plates with the sprouting broccoli. Spoon over extra butter and grate over Parmesan,
Padel season is calling and we’re back at The Hurlingham Club this May.
For the Alfred Dunhill Padel Classic, we’ll be serving The Mirabeau Endless Lunch with menus by Chef Director @ben.tish. Think Whole Prawns with Brown Butter, Angus Prime Rib over fire and BBQ Wye Valley Asparagus, alongside long tables of Fresh Sourdough, salads and plenty of Mirabeau in the sunshine.
A few days of sport, long lunches and very good company.
#CubittHouse #LondonPubs #Padel
This Easter, meet the makers behind the chocolate.
Our friends at Pump Street bring a considered, craft-led approach to everything they do, from sourcing cocoa to creating flavours that feel both familiar and unexpected.
It’s this shared attention to detail that makes them such a natural partner in our kitchens, particularly at this time of year.
Read the full story via the link in bio.
Our Pastry Chef Neradah’s Easter Egg Half Shells, a final touch for the Easter table.
Recipe Below:
Chocolate half shells
Melt the chocolate and half fill the moulds, tip it all around and make sure its completely coated well. Tip out the excess and freeze to set. Pipe approx. 30 g caramel into each.
Chocolate Mousse,
200g dark chocolate
30g butter
3 large eggs
110g caster sugar
150g semi whipped cream
Melt choc and butter together. Whip sugar and eggs until very pale and light. Add some of the egg into the chocolate to lighten, then add this back to the sabayon and mix well. Add in the whipped cream folding through gently with a whisk. Transfer to a piping bag Caramelised condensed milk
Cook unopened tins of condensed milk on a rolling boil for 3-4 hours, keep it topped up or it will explode
Grated chocolate on top of the custard
Mini eggs on top
Our Pastry Chef Neradah’s Bread and Butter Pudding, with Hot Cross Buns given a second life.
Just the thing for a slower Easter afternoon.
Recipe Below:
3 large hot cross buns,sliced in thirds horizontally. (If using store bought you may need 4-5)
1 tin condensed milk
Zest of 2 oranges
Pinch cinnamon
500ml whole milk
3 x whole eggs
100g chocolate pieces, dark or white
100g browned butter
50g demerara sugar
1 teaspoon vanilla paste
Heat the milk, condensed milk, zest, cinnamon and vanilla in a saucepan. Whisk together the eggs lightly, add in the milk mixture and pass.
Brush the cut sides of the bun slices with butter and lay them with the chocolate in 20cm cake tin lined with parchment or an oven dish, overlapping, using the tops of the buns as the top layer.
Pour the warm custard over and press with your hands to submerge, leave to soak up
poking holes with a small paring knife to aid absorption.
Sprinkle with demerara and bake 30 mins 150C or until completely set.
#recipe #baking #recipeideas #easterrecipes #cubitthouse
Our Pastry Chef Neradah’s Hot Cross Buns, gently spiced, glazed and baked fresh, just in time for Easter. Recipe Below:
Hot Cross Buns:
Fruit
80g raisins
80g sultanas
150ml stout, warmed up
Soak fruit and stout together while
weighing other ingredients, around 30
mins then drain.
Dough
500g strong white bread flour
250ml whole milk
10g fast action dried yeast, or 20g fresh
yeast
1 tspn fine sea salt
2 tsp mixed spice
1 tsp ground cinnamon
80g caster sugar
2 large eggs, plus one for egg wash
50g unsalted butter, room temperature
50g mixed candied peel
Cross
50g plain flour
50g whole milk
5ml vegetable oil
Glaze
Remaining stout from soaking
60ml orange juice
120g caster sugar
Mix Bread Flour, Spices, Sugar and Salt. Combine Yeast with warm Milk and leave for 10 minutes, then add with Eggs to the dry mix. Knead with a dough hook until a shaggy dough forms, then continue until smooth and elastic. Add Butter and knead again until silky and pulling away from the bowl. Fold through Dried Fruit and Candied Peel.
Shape into a ball, cover and leave to double in size. Divide into 12 even pieces, shape into tight buns and place onto a lined tray. Cover and prove again until well risen.
Mix Flour, Milk and Oil into a smooth paste for the crosses. Brush buns with Egg Wash, pipe crosses, then bake at 170°C for 20–22 minutes until golden.
Warm Orange Juice, Stout and Sugar to make a glaze, then brush over the buns while hot. Best served warm with salted butter or clotted cream.
#recipe #recipeideas #baking #hotcrossbuns #cubitthouse
