Mains – Page 3 – Due Sorelle

Carbonara without the egg, amatriciana without the tomato. Guanciale, Pecorino Romano and black pepper over rigatoni.

Guanciale, egg yolks and Pecorino Romano brought together with pasta water. No cream, and the pan comes off the heat before the eggs go in.

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

Jim's cold soup of heirloom tomatoes, cucumber, onion and garlic blended with olive oil and balsamic. Nothing to cook, everything to chill.

Chicken breasts pounded thin, seared, and finished in a lemon, caper and butter pan sauce over spaghetti.

Zucchini and yellow squash sliced into rounds, dredged and fried until golden. Equally at home as an appetizer or a side.

Boiled beet, shaved radish and carrot served with their picked leaves. A first course that leans on good produce rather than technique.

Chuck roast braised for twenty hours until it falls apart, folded through tomato sauce and served over pappardelle. Long on time, short on effort.

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