Blog — Standard – Due Sorelle

Busiate in a mascarpone sauce with crisped pancetta, baby bella mushrooms, kale and white wine. A weeknight pasta that eats like a Sunday one.

Guanciale, egg yolks and Pecorino Romano brought together with pasta water. No cream, and the pan comes off the heat before the eggs go in.

One of the five French mother sauces: egg yolks and lemon whisked over gentle heat, then emulsified with warm clarified butter.

One of the five French mother sauces: a pale roux loosened with warm chicken or fish stock and sharpened with lemon.

Bechamel enriched with Gruyere and Parmesan. The sauce behind gratins, croque monsieur, and the best macaroni cheese you will make.

One of the five French mother sauces: butter and flour cooked into a roux, whisked out with warm milk and finished with nutmeg and white pepper.

Brown butter, whiskey and three cups of pecans in a blind-baked shell. Richer and less cloying than the pecan pie you grew up with.

The Sicilian pesto: tomatoes, almonds, basil and garlic. Made for busiate, since both come from Trapani.

Nuts tumbled in melted sugar with cardamom, ginger and a pinch of chili. Sweet, savory, and dangerous to leave within reach.

Brown butter, two sugars and real chocolate chunks, finished with flaky sea salt. Makes two dozen, and they rarely last a day.

Set cream sweetened with Inaudi truffle honey and finished with pink Himalayan truffle salt. Sweet and savory in the same spoon.