Perciatelli with Pork and Cabbage
Perciatelli con Maiale e Cavolo
(Italy)
Perciatelli with pan-seared sliced pork chops, sauteed cabbage, and fresh herbs
posted: 10/13/2008
Real Stew is an extraordinary cookbook! Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens. His stews are hearty and delicious– my whole family loves them, and your will too.
- Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table
I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries. In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution. An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean
