Blog — Standard – Due Sorelle

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

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.

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