Clifford A. Wright's Recipes: Pasta with Game

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

February 7, 2012

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Pappardelle with Rabbit Sauce
(Italy)
pappardelle with reduced rabbit broth, wine, and parmigiano cheese
posted: 12/19/2006

Thick Spaghetti with Rabbit Ragoût
Maccheroni al Torchio con Ragù di Coniglio
(Italy/Emilia-Romagna)
Thick spaghetti cooked with a ragout of rabbit and tomatoes
posted: 01/30/2008

Pappardelle with Rabbit Sauce

Thick Spaghetti with Rabbit Ragoût

This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat. Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best. I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.

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