Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 17, 2017
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Baked Ziti Lunghe with Broccoli
(Italy)
Baked ziti lunghe with broccoli and white sauce with caciocavallo cheese
posted: 12/27/2006

Lasagna
Lasagna al Forno
(Italy/Campania)
Traditional baked lasagna with mozzarella cheese, ricotta, and meat sauce with beef, Italian sausages, and tomatoes
posted: 12/27/2006

Lasagna Pasticciate
Lasagne Pasticciate
(Italy/Emilia-Romagna)
Golden-crusted lasagna with meatball ragù and Béchamel Sauce
posted: 09/03/2010

Lasagna with Breaded Eggplant and Spinach
(Italy)
Baked lasagna layered with breaded fried eggplant, spinach, and tomato sauce with mozzarella and ricotta cheese
posted: 12/27/2006

Lasagna with Chicken, Mushroom, and Spinach
(Italy)
Baked lasagna with chicken breast, spinach, basil, portobello mushrooms in tomato sauce with mozzarella and ricotta cheese
posted: 12/27/2006

Lasagna with Cotechino Sausage and Ham
(Italy)
Baked lasagna with cotechino sausage and ham in veal broth and tomatoes with mozzarella, ricotta, and pecorino cheese
posted: 12/27/2006

Lasagna with Duck Ragout
(Italy)
Baked lasagna with duck braised in tomato and wine sauce, duck meat removed and layered with mozzarella and parmigiano
posted: 12/27/2006

Lasagna with Sausage and Greens in Ragu
(Italy)
Baked lasagna with Italian sausage, spinach, and Swiss chard in oxtail ragout with mozzarella and ricotta cheese
posted: 12/27/2006

Lasagna with Spinach and Eggplant
(Italy)
Baked lasagna with deep-fried eggplant, spinach, olives, and ground lamb in tomato sauce with mascarpone and ricotta cheese
posted: 12/27/2006

Macaroni of the Light Infantry
Maccheroni alla Bersagliera
(Italy/Piedmont)
Baked macaroni with peas, ham, and fontina Vald'Aosta cheese
posted: 03/01/2014



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"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


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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