Chicken – 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.

Panko cutlets seasoned with smoked paprika and cayenne, fried crisp and topped with a lemony arugula and shaved fennel salad.

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

Chicken thighs soaked in milk and lemon, glazed with a balsamic teriyaki of honey and soy, and served over dressed greens with shaved Parmesan.

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 pale roux loosened with warm chicken or fish stock and sharpened with lemon.

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

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