Clifford A. Wright's Recipes: Pasta with Variety Meats

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 4, 2012

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Bucatini with Duck Gizzards and Liver
Bucatini con Regaglie d’Anatra
(Italy/Emilia-Romagna)
Bucatini with duck gizzards and liver, dried porcini mushrooms, eggplant, and cherry tomatoes with a Marsala sauce and herbs
posted: 11/20/2008

Fiery Hot Lasagne in the Style of Biskra
Shakhshukha al-Bisakra
(Algeria)
Lasagne with brains and chickpeas in a spicy tomato sauce of onions, chiles, harisa, caraway and cumin
posted: 01/04/2007

Penne with Sweetbreads
(Italy)
Penne with veal sweetbreads in a garlic white wine and parmigiano sauce
posted: 12/22/2006

Spaghetti with Omasum Tripe and Pancetta
Spaghetti con Trippa e Pancetta
(Italy/Lazio)
Spaghetti with omasum tripe (third stomach) and pancetta
posted: 04/03/2008

Spaghetti with Tripe in Tomato Sauce
(Italy)
Spaghetti with tripe in garlickly white wine and tomato sauce
posted: 12/22/2006

Bucatini with Duck Gizzards and Liver

Fiery Hot Lasagne in the Style of Biskra

Penne with Sweetbreads

Spaghetti with Omasum Tripe and Pancetta

Spaghetti with Tripe in Tomato Sauce

Clifford A. Wright... is a memorable, marvelous writer.
- Dick Sinnot, Boston Herald

Small plates that are big on flavor are always in season at my house. This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure. Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores

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