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.

Quartered strawberries with fennel cured in white balsamic, burrata, arugula, toasted pistachios and peach balsamic pearls.

Blood oranges macerated with sugar, mint and vanilla, spooned over vanilla gelato with Gold Label balsamic and olive oil.

Honey lemonade with vodka and white balsamic condiment, served over a large cube with a dehydrated lemon wheel.

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.