Clifford A. Wright's Recipes: Pasta with Vegetables and Meat

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 8, 2012

Home > Recipes > Pasta with Vegetables and Meat

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

Maccheroni alla Casanova
Maccheroni alla Casanova
(Italy/Campania-Naples)
Perciatelli with tomato sauce and black olives, anchovy, and chile.
posted: 03/19/2009

Orecchiette with Porcini Mushrooms, Fava, and Crispy Pancetta
Orecchiette con Funghi Porcini, Fava, e Pancetta
(Italy/Apulia)
orecchiette tossed with sauteed porcini mushrooms, fava beans, and crisply cooked diced pancetta
posted: 07/15/2008

Pasta Shells with Chickpeas, Fennel, and Tomatoes
Conchiglie Rigate con Ceci e Finocchio
(Italy/Campania)
Pasta sea shell with chickpeas, fennel, teardrop tomatoes
posted: 01/10/2009

Spaghetti with Pancetta
(Italy)
Spaghetti with pancetta and pecorino cheese
posted: 12/26/2006

Tubetti with Peas and Prosciutto
(Italy)
Tubetti with peas, parsley, and prosciutto
posted: 12/27/2006

Green Tagliolini with Cured Pig's Jowl and Mascarpone Cheese

Maccheroni alla Casanova

Orecchiette with Porcini Mushrooms, Fava, and Crispy Pancetta

Pasta Shells with Chickpeas, Fennel, and Tomatoes

Spaghetti with Pancetta

Tubetti with Peas and Prosciutto

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

Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know. The book is also full of fascinating history. Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert’s World of Food, Mediterranean Cooking, The Cooking of South-West France, an

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