Blog — Standard – Due Sorelle

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: 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.

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