Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 13, 2017
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Macaroni with Bottarga and Basil
(Italy)
Macaroni with grated bottarga (salted dried tuna roe) and fresh basil
posted: 12/17/2006

Orecchiette with Tuna, Beet Leaves, and Olives
(Italy/Apulia)
Orecchiette with preserved tuna in olive oil, beet leaves, and olives
posted: 12/18/2006

Pasta con le Sarde
Pasta con le Sarde
(Italy/Sicily)
Bucatini with fresh sardines, pine nuts, raisins, wild fennel, currants, almonds, and saffron
posted: 09/07/2010

Pasta with Broccoli and Sardines
Pasta chi Brocculi e Sardelle
(Italy/Sicily)
spaghetti with sardines and broccoli in a sauce of wine, saffron, pine nuts, golden raisins, and tomato paste
posted: 12/17/2006

Penne Rigate with Sardine-Artichoke Sauce
(Italy)
Penne rigate (ridged penne) with canned sardines, artichokes, anchovies, capers, and oregano in tomato sauce
posted: 12/17/2006

Penne with Green Peppercorn and Bottarga Pesto
(Italy)
Penne with green peppercorn and bottarga (salted dried tuna roe) pesto with mint, basil, pine nut,and pistachio
posted: 12/17/2006

Penne with Grilled Shark, Anaheim Chiles, Tomatoes, and Basil
(Italy)
Penne with grilled shark, Anaheim chiles, tomatoes, and basil
posted: 12/17/2006

Perciatelli with Anchovies and Ricotta Salata
(Italy)
Perciatelli (bucatini) with grated ricotta salata and anchovies
posted: 12/17/2006

Perciatelli with Mahimahi and Bottarga
(Italy)
Perciatelli (bucatini) with mahimahi (dolphinfish) and bottarga (salted dried tuna roe) in tomato sauce
posted: 12/17/2006

Short Rigatoni with Tuna and Olives
(Italy)
Short rigatoni with fresh tuna, black olives, celery, capers, mint, and dill
posted: 12/18/2006




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“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun


Cucina Paradiso is a cookbook, not some dry, dull gastronomic text.  The recipes are seductively written, and powerfully appealing.  And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News

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