Northampton Museum and Art Gallery – Taste of Italy

 

I have run supper clubs, and pop-up restaurants for just over eight years now. I remember my first event like it was yesterday. It was held from a local community centre, just a short walk from my family home. All my friends pitched in to help in the kitchen, along with front of house. It was an absolute blast and a huge success, even though I would now have changed many initial elements. From small and humble beginnings that marked a perfect path, I moved over to The Italian Shop in Northampton and worked with Adriana who now owns Hample. We worked together for a around 8 years, running both supper clubs and cookery classes from the delis two rooms. Both rooms were furnished, and tables were laid for 18 diners and it was mismatched perfection with the best playlist. Gloria by Umberto Tozzi being my most loved song. My head is full of so many happy memories that still tickle me. From the diners’ antics to my playful kitchen manner. I miss those days, where the supper clubs just seem to happen effortlessly, in the blink of an eye, the evening was finished, the washing up was completed, and we enjoyed any leftovers while sipping a wonderful, chilled glass of something special.

Now move on past covid (thankfully) and new beginnings, I find myself in the comfort of my new home. Northampton Museum and Art Gallery. I still can’t believe that we are hosting these wonderful Italian evenings from this stunning venue, I feel incredibly blessed and thankful. The link hall, (near the café) is beyond beautiful with its high-pitched ceilings and beaming light, that seems to echo through the entire building.

Our first supper club launched back in April 2023 and was an instant sell out. The next evening will be held on Saturday 8th July from 7pm. We have now increased the number of seated diners to 40 and here are the details and menu to tantalise your tastebuds. I am hoping we will have a summer evening with fine weather so that diners can enjoy their welcome drink on the outside terrace prior to taking their seats for the four-course meal. The beauty of a supper club is that we will currently be running only four of these events a year, and if they are well received, then who knows!

Wording from Northampton Museum and Art Gallery – Join us for an exclusive Italian Supper Club run by Italian food writer and cookery tutor Carmela Sereno Hayes and sponsored by the leading olive oil company Filippo Berio.

You will enjoy a four course Italian dinner made specifically for you together with a welcome drink, served in the stunning surroundings of the museums link space. Carmela cooks authentic food with passion echoing the cucina povera tradition of cooking. A simple and delicious style of cooking which uses seasonal produce where possible.

 

Antipasto

Mozzarella, basil and peach salad with lemon focaccia.

 

Primo

Spinach and ricotta gnudi dumplings, poached on a bed of tomato sauce.

 

Secondo

Chicken cotolette with a polenta, breadcrumb, and lemon crumb, served with pepperonata, chickpea farinata and seasonal pesto.

Vegetarian option – Chickpea farinata with pepperonata and seasonal pesto.

 

Dolce

Mascarpone and summer berry layered cake also known as ‘Rocco’s birthday cake’.

 

Coffee

Raisin and grappa biscuit served with coffee.

 

£45.00 per person. Over 18’s only. Booking taken via Northampton Museum.

 

This is my recipe for the gnudi!

Gnudi con sugo di pomodorini

A lighter option to filled pasta with so many possibilities. Gnudi (meaning naked) is the recognised name, but these delicate morsels are also known as malfatti and ndunderi. They are in essence the filling of pasta that are rolled and served classically in a butter dressing or tomato sauce as below. The important point to try and control here is the moisture or all ingredients as gnudi may be delicious and effortless, they also tend to split and break up easily. Patience may be required.

 

Preparation time: 15 minutes plus 10 minutes resting

Cooking time: 5 minutes

Serves: 4 (as a starter)

 

250g Ricotta, (drained overnight in a sieve or butter muslin)

500g Spinach, blanched

¼ tsp Nutmeg, freshly grated

70g Parmigiano Reggiano, grated (plus a little extra to serve)

50g semola di grano duro rimachinata (plus a little more for dusting)

Salt & pepper, to season

2 tbsp extra virgin olive oil

1 shallot, peeled, finely cubed

2 cloves garlic, peeled, finely sliced

1 x 400g cherry tomatoes (fresh or tinned)

4 basil leaves

 

  1. If you have time and the inclination, I recommend that you drain the ricotta over a sieve or a piece of muslin overnight in the fridge to remove excess liquid. If overnight is not an option, then an hour or so will suffice.
  2. Take the blanched spinach and drain it very well. I tend to squeeze it between a clean tea towel and ring it. A little rough, I must agree but this is a necessity.
  3. Chop the spinach.
  4. Tip the ricotta and spinach into a bowl and mix well with a wooden spoon.
  5. Sprinkle in the nutmeg, grated Parmigiano Reggiano and semola and a pinch of salt and pepper. Mix.
  6. Dust a tray with a little semola to prevent sticking. Form the mixture into small balls, approximately 3cm circles.
  7. Place on the tray and use up the remaining filling. Dust with a little more flour and place in the fridge to firm up while you prepare the sauce.
  8. Into a large sauté pan that will be large enough to accommodate the gnudi, fry off the shallot in a little olive oil for 5 minutes, until just softened.
  9. Add the garlic and tumble in the cherry tomatoes. Season with salt and pepper and add the basil leaves. Cook for 15 minutes.
  10. Place a large pan of water onto boil for the gnudi. Once boiling salt well.
  11. Cook the gnudi for a few minutes until they bounce and bob to the top.
  12. Spoon a layer of the tomato sauce onto each plate. Scoop the gnudi out (with a slotted spoon) and nestle equal amounts onto the tomato sauce.
  13. Top with a little extra Parmigiano Reggiano and serve.

 

Carmela’s tip: I prefer to use semola flour as a pose to 00 flour as the semola is firmer in texture and holds the naked balls together very well. However, for gluten free options you could also use chickpea or chestnut flour.