Pasta making is one of those incredibly rewarding bits of cooking. We’re hoping you’ll enjoy this new favourite from The Builder’s Arms new Spring menu.
Butternut squash puree
1kg Butternut Squash
400g fresh Ricotta
3 clove of garlic
30g of fresh oregano
10ml of olive oil
5g salt, 3g black peppercorn
Fresh Pasta dough
500g plain flour “00”
5 fresh eggs
5ml olive oil
Brown Butter Sauce:
70g of Unsalted Butter
Squeeze of ¼ of fresh lemon
5g capers
2g salt
5g dried sage
Butternut squash puree
Start by slicing a large butternut squash in half lengthwise and scoop out and toss the seeds.
Place the squash cut side up on a foil lined baking sheet, top the halves evenly with the garlic, oregano, olive oil, salt and pepper, then roast for about an hour. Scoop out the flesh into a blender.
Add 400g of fresh ricotta and taste.
Fresh Pasta dough
Mix flour, eggs and olive oil and form a dough, cover with cling film and leave to rest for 30 min.
Cut the dough and feed it through the pasta machine until you have a smooth sheet of pasta, cut a square shape and fill it with butternut squash mix and close as tortelloni shape.
Brown Butter Sauce
The first Thursday of the month at The Builder’s Arms now means one thing: Steak Night. Our new monthly tradition features a full menu with a 38-day aged Cote De Boeuf for two, Cubitt House Chianti in your glass and Chelsea outside the door.
Extra, extra — this year’s olive oil is in. Hand-picked in Tuscany, pressed within hours and now pouring at your local Cubitt House pub. Used across our seasonal dishes and available to buy in-house, it’s well worth a taste.
We’re thrilled to be back at the @alfreddunhillpadelclassic for a second year with a Mediterranean-inspired menu cooked over an open fire. Think Grilled Prawns, Lamb Chops with Salsa Verde and more, all served up by @ben.tish and the Cubitt House team.
Proud to be part of a world-class padel tournament that champions great food, great sport and a great cause, supporting Laureus Sport for Good at the Hurlingham Club.
#AlfredDunhillPadelClassic #LaureusSportForGood #HurlinghamClub
The forecast? Sticky toffee, all year round. Some dishes are seasonal. For us this one’s just essential.
This one’s a postcard from Sicily. Grilled tuna, courgettes, lemon and coriander seeds.
Simple, seasonal and smoky from the grill. Inspired by spring on the island of Favignana.
#DishWithTish
Full recipe in bio.
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Company No. 05399542
