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.

Roasted sprouts with crisp pancetta, pomegranate and sage, dressed in a white balsamic and lemongrass vinaigrette with a fig balsamic glaze.

Baby bella caps filled with spicy Italian sausage, sun-dried tomato, Parmesan and caramelized onion, finished with truffle balsamic.

Roasted pie pumpkin or butternut pureed with condensed milk and warm spices, including a little black pepper for lift.

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

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.

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

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.