Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 16, 2019
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Fettuccine with Duck, Chanterelle Mushrooms, and Walnuts
(Italy)
Fettuccine with sliced seared Muscovy duck breast, chanterelle mushrooms, and crushed walnuts
posted: 12/19/2006

Lasagna with Roast Duck Legs and Mushrooms
(Italy)
Lasagna tossed with sauteed mushrooms and roast duck legs
posted: 12/19/2006

Malfadine with Chicken and Ricotta Almond Sauce
(Italy)
Malfadine (irregularly cut pasta) with diced chicken breast in a wine-reduced fresh ricotta and ground almond sauce
posted: 12/19/2006

Pappardelle with Duck and Mascarpone
(Italy)
Pappardelle with duck, duck prosciutto, peas, and mascarpone cheese with a hint of caraway
posted: 12/19/2006

Penne with Duck and Fava
Penne con Anitra e Fava
(Italy)
Penne with pan-seared Muscovy duck breast and fava beans with tomatoes and cheese
posted: 07/23/2009

Penne with Grilled Chicken, Portobello and Scallions
(Italy)
Penne with grilled chicken and grilled vegetables, sliced and tossed
posted: 12/19/2006

Penne with Roast Duck Sauce
(Italy)
Penne with roast duck in tomato sauce
posted: 12/19/2006

Perciatelli with Fried Eggs
(Italy/Campania)
Perciatelli (bucatini) with sunny-side up eggs on top
posted: 12/19/2006

Rigatoni with Turkey Sausage and Peppers
(Italy)
Rigatoni with turkey sausage and green and red bells peppers in rose wine
posted: 12/19/2006

Spaghetti with Duck, Morels, and Spinach
(Italy/Veneto)
Spaghetti with duck breast, morels,and spinach in walnut oil
posted: 07/24/2007



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Clifford Wright has put together 300 mouthwatering recipes [in Real Stew] that I want to try in the next week!  This is exactly what I feel like eating right now.
- David Rosengarten, host of TV Food Network’s In Food Today and author of Taste: One Palate’s Journey Through the Wo


Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert’s World of Food, Mediterranean Cooking, The Cooking of South-West France, an

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