Blog — Standard – Due Sorelle

An all-butter crust filled with eggs, cream, dried morels, sage sausage and a blend of Parmesan, Asiago and Romano.

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

Sicilian rice balls made from Carnaroli risotto, stuffed with ragu or mozzarella, breaded and fried until golden. Best made with leftover risotto.

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

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.

A bottle of red port reduced with shallots, mounted with butter and finished with carpaccio truffles. Made for steak or pork chops.

Busiate in a white truffle and porcini cream. A ten minute primo that tastes like it took far longer.