Clifford A. Wright's Recipes: Pasta with Veal

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

June 18, 2013

Home > Recipes > Pasta with Veal

Capellini with Griddled Veal Chop Medallions, Broccoli, Hazelnuts, and Almonds
(Italy)
Capellini with griddled veal chops, broccoli, hazelnuts and almonds
posted: 12/22/2006

Fettuccine with Veal and Artichoke Hearts
(Italy)
Fettuccine with boneless veal shoulder and artichoke foundations in white wine and parsley sauce
posted: 12/22/2006

Capellini with Griddled Veal Chop Medallions, Broccoli, Hazelnuts, and Almonds

Fettuccine with Veal and Artichoke Hearts

Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking. The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink

Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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