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.

Sourdough grilled with fontina, prosciutto and sliced plum, under a generous drizzle of fig balsamic glaze.

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

Four ingredients and no cream. Spaghetti, Pecorino Romano, toasted black pepper and starchy pasta water emulsified into a silky sauce.

Bechamel enriched with Gruyere and Parmesan. The sauce behind gratins, croque monsieur, and the best macaroni cheese you will make.

Brown butter, whiskey and three cups of pecans in a blind-baked shell. Richer and less cloying than the pecan pie you grew up with.

The Sicilian pesto: tomatoes, almonds, basil and garlic. Made for busiate, since both come from Trapani.

Nuts tumbled in melted sugar with cardamom, ginger and a pinch of chili. Sweet, savory, and dangerous to leave within reach.

Brown butter, two sugars and real chocolate chunks, finished with flaky sea salt. Makes two dozen, and they rarely last a day.