Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 17, 2017
Bookmark and Share



Fried Tortellini
(Italy)
Fresh tortellini fried in olive oil and tossed with parmigiano
posted: 12/28/2006

Ravioli with Grilled Vegetable Sauce
(Italy)
Ravioli with a sauce of pureed tomatoes and grilled red onion, red and yellow bell pepper, green chile, eggplant, and portobello mushrooms
posted: 12/28/2006

Ravioli with Lobster Cream Sauce
(Italy)
Homemade ravioli stuffed with homemade ricotta cheese with a lobster, tomato, shallot, basil, white wine cream sauce
posted: 12/28/2006

Ravioli with Porcini Mushrooms
(Italy)
Ravioli with porcini mushrooms, parsley, garlic, butter, and olive oil
posted: 12/28/2006

Tortellini with Beef in Cheese Sauce
(Italy)
Tortellini with sliced beef tenderloin in a Gruyère and parmigiano cream sauce
posted: 12/28/2006

Tortellini with Romanesco Cauliflower
(Italy)
Tortellini with Romanesco cauliflower, garlic, and parsley
posted: 12/28/2006

Tortellini with Sausage
(Italy)
Tortellini with Italian sausage, parsley, and parmigiano
posted: 12/28/2006

Tortellini with Three Cheeses
(Italy)
Tortellini with Gorgonzola, mascarpone, and taleggio cheese
posted: 12/28/2006



Be notified of updates and events:
 


The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times


Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.”  In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune

(View all)