Pasta & Risotto – Due Sorelle

Creamy Carnaroli risotto infused with Sicilian thyme and finished with a drizzle of smoked balsamic glaze.

Asparagus charred on the grill with smoked paprika and olive oil, finished with white balsamic, crisped prosciutto and basil.

Six color fiocchetti with a bright basil and mint pesto, asparagus, peas and cherry tomatoes. As good at room temperature as it is hot.

Squid ink pasta with shrimp and calamari in white wine and seafood stock, finished with parsley and lemon.

Whole carrots cooked slowly submerged in olive oil with garlic, thyme and rosemary until silky. A side that tastes like far more work than it is.

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

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