Blog — Standard – Due Sorelle

Ground beef with shallot, Parmesan and a great deal of fresh dill, baked and served with a dill and basil pesto.

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

Tagliolini Pomodoro with sage sausage, zucchini, cherry tomatoes and white wine, brightened with lemon and thyme.

Six color fiocchetti with a bright basil and mint pesto, asparagus, peas and cherry tomatoes. As good at room temperature as it is hot.

Plum wedges wrapped in prosciutto with basil and goat cheese, skewered and drizzled with fig balsamic. A spring and summer party staple.

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

Grandma Foster's apple pie: Honey Crisp and Granny Smith apples with brown sugar, cinnamon and butter under a proper crust.

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.

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