Beef – Due Sorelle

Minced anchovy whisked with smoked Crema di Balsamico, Dijon and olive oil. Savory depth with a sweet, smoky finish.

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

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.

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

Fish fillets in a pan sauce of white wine, lemon, butter and salt-packed capers. Dinner in under fifteen minutes.

Olive oil, Condimento Blanco, lemon and paprika with whatever fresh herbs you have to hand. Made for white fish and salmon.

One of the five French mother sauces: a brown roux built out with mirepoix, tomato paste, red wine and veal stock. The base for demi-glace.

Three anchovy fillets melted into good olive oil and tossed through pasta with Parmigiano. A five minute primo built almost entirely from the pantry.

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.