Pasta Salad
Busiate with cherry tomatoes, artichokes, olives, salami and provolone. Better after a night in the fridge, which makes it ideal for a crowd.
Espagnole
One of the five French mother sauces: a brown roux built out with mirepoix, tomato paste, red wine and veal stock. The base for demi-glace.
Mornay
Bechamel enriched with Gruyere and Parmesan. The sauce behind gratins, croque monsieur, and the best macaroni cheese you will make.
Fresh Pasta
Two ingredients, "00" flour and eggs, kneaded until smooth and rested. The foundation for every cut and filled pasta on this site.
Sauce Bolognese
Ground beef cooked down slowly with soffritto and wine over at least two and a half hours. Better still if you make it the day before.