Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
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March 13, 2010
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Broken Lasagne with Portobello Mushrooms and Pancetta
(Italy)
Broken lasagne with portobello mushrooms, pancetta, and basil with wine
posted: 12/27/2006

Conchigliette Piccole with Fresh Fava Beans and Crispy Pancetta
(Italy)
Conchigliette piccole (little sea shells) with fresh fava beans and pancetta
posted: 12/27/2006

Fettuccine with Prosciutto and Zucchini Blossoms
(Italy)
Fettuccine with zucchini blossoms, prosciutto, and parsley
posted: 12/27/2006

Free-form Lasagne with Olive and Pancetta Sauce
(Italy)
Lasagne tossed with olives, pancetta, and parmigiano
posted: 12/27/2006

Fresh Fettuccine with Pancetta
Fettuccine Fresca con Pancetta
(Italy)
Fresh fettuccine with pancetta, garlic, and pecorino cheese
posted: 12/26/2006

Fusilli with Vegetable and Herbs
(Italy)
Fusilli with red bell pepper, red onion, scallions, carrot, and fresh herbs (parsley, dill, mint, thyme) and pancetta
posted: 12/27/2006

Green Spaghetti with Homemade Fresh Ricotta and Soppressa Veneta
(Italy)
Green (spinach) spaghetti with homemade fresh ricotta cheese, soppressa veneta, spinach, and basil
posted: 12/27/2006

Green Tagliolini with Cured Pig's Jowl and Mascarpone Cheese
Tagliolini Verde con Guanciale e Mascarpone
(Italy)
Tagliolini verde (green linguine-like pasta) with cured pig's jowl (guanciale) and mascarpone and ricotta cheese sauce with peas
posted: 12/27/2006

Lasagnette with Pancetta and White Onions
(Italy)
Lasagnette with pancetta and sauteed white onions and parmigiano
posted: 12/26/2006

Linguine with Crispy Pancetta and Mascarpone Sauce
(Italy)
Linguine with pancetta, parsley, mascarpone, and provolone cheese dice
posted: 12/27/2006



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Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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© 1999-2010 Clifford A. Wright