Blog — Standard – Due Sorelle

Ground beef with shallot, Parmesan and a great deal of fresh dill, baked and served with a dill and basil pesto.

Panko cutlets seasoned with smoked paprika and cayenne, fried crisp and topped with a lemony arugula and shaved fennel salad.

Sourdough grilled with fontina, prosciutto and sliced plum, under a generous drizzle of fig balsamic glaze.

Chicken thighs soaked in milk and lemon, glazed with a balsamic teriyaki of honey and soy, and served over dressed greens with shaved Parmesan.

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.

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.

Chicken breasts pounded thin, seared, and finished in a lemon, caper and butter pan sauce over spaghetti.

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.