Blog — Standard – Due Sorelle

Lemon-scented Carnaroli risotto with Parmesan, served with dill and Parmesan meatballs and a dill and basil pesto.

Six color fiocchetti with a bright basil and mint pesto, asparagus, peas and cherry tomatoes. As good at room temperature as it is hot.

Squid ink pasta with shrimp and calamari in white wine and seafood stock, finished with parsley and lemon.

Tagliolini Pomodoro in a pesto of sun-dried tomatoes, roasted red peppers and basil, emulsified with pasta water.

Chuck roast braised for twenty hours until it falls apart, folded through tomato sauce and served over pappardelle. Long on time, short on effort.