.
This February Ben shares with us a dish he loves – a robust winter pasta dish: Rigatoni with Cavolo Nero, Pecorino and Pangrattato. The recipe is typically Sicilian in the way that nothing goes to waste. The pasta is cooked in the cabbage water for maximum taste and finished with my favourite fired bread crumbs (made from day old bread of course). It’s a frugal composition but much more than a sum of its parts!
500g rigatoni pasta
700g black cabbage- cavolo nero, any woody stalk removed and roughly chopped
100g pecorino- finely grated
Sea salt and extra virgin olive oil for cooking
1 slice of day old sourdough bread roughly chopped into a coarse crumb
– Fry the breadcrumbs in olive oil, over a medium heat until crisp and golden brown. Season with sea salt, drain and reserve.
– Place a medium pan of salted water over a high heat and bring to the boil.
– Plunge in the cabbage and cook for 5 minutes or so, on a rolling boil until tender. Immediately transfer to a blender with a ladle of the cooking liquor. Blend to a smooth thick deep-green puree, transfer to a large frying/saute pan and reserve.
– Now cook the pasta in the cabbage liquor until al dente and then transfer to the cabbage puree with a good lug of olive oil. Add half the pecorino. Turn on the heat and toss the pasta through with a ladle of the cooking liquor and coat the rigatoni.
– Divide out the pasta between bowls and top with the remaining pecorino and the fried breadcrumbs. Serve.
British Pie Week calls for proper roots.
This Saturday, we’re collaborating with @manzespieandmash - one of London’s oldest and most iconic pie shops.
Slow-cooked mutton pie with signature liquor.
A proper classic, done properly.
Available Saturday 7th March at Cubitt House pubs and M. Manze branches.
Limited pies. Get it while it’s hot.
A few of the faces behind the pastry.
With our Chef Director @ben.tish at the helm, Pie Week has officially commenced.
#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
Today, Ana Da Costa takes over our Pie Week menu across seven Cubitt House pubs.
Her Mapo Tofu pie brings something bold to the table - and it’s on the menu for one day only.
7 chefs. 7 pies. 7 days.
#britishpieweek #cubitthouse #bestpiesinlondon
Cubitt House goes back to where it all started.
To mark British Pie Week, Chef Director @ben.tish visited @manzespieandmash in Peckham, stepping inside one of London’s historic pie and mash houses to see the craft up close.
Because some things are worth doing the old way. Pie Week, with proper roots.
#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
Consider this the full briefing.
Seven chefs.
Seven very different pies.
Seven days to try them.
Pie Week at Cubitt House.
@robin.gill.food @manzespieandmash @brownoli939 @ecstasy_cookbook @_lotsofbutter @aureliendudu85 @chef_sits
#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
