Blog — Standard – Due Sorelle

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

Four ingredients and no cream. Spaghetti, Pecorino Romano, toasted black pepper and starchy pasta water emulsified into a silky sauce.

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.

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

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

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.