Antipasti & Starters – Due Sorelle

Toasted baguette with Pesto Bianco, a single anchovy fillet and a pinch of sea salt. Five minutes from pantry to aperitivo plate.

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

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

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

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

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.

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

Set cream sweetened with Inaudi truffle honey and finished with pink Himalayan truffle salt. Sweet and savory in the same spoon.