Blog — Standard – Due Sorelle

Busiate with cherry tomatoes, artichokes, olives, salami and provolone. Better after a night in the fridge, which makes it ideal for a crowd.

Roma tomatoes, garlic, olive oil, oregano and basil simmered into the sauce everything else is built on. Worth making in batches.

Basil, pine nuts, garlic and Parmigiano brought together with good olive oil. The Ligurian original, with Pecorino if you want more bite.

Six pounds of heirloom tomatoes cooked down with sugar, balsamic and lemon zest. Yields five jars and belongs on every cheeseboard.

Two ingredients, "00" flour and eggs, kneaded until smooth and rested. The foundation for every cut and filled pasta on this site.

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.