Clifford A. Wright's Recipes: Pork-Grilled

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 7, 2012

Home > Recipes > Pork-Grilled

Àrista
Àrista
(Italy/Tuscany)
Tuscan-style spit-roasted pork loin marinated in rosemary, garlic, parsley, and wine
posted: 12/28/2006

Grilled Pork Chops Oregano
Costolette di Maiale 'Riganatu
(Italy/Sicily)
Grilled pork chops marinated in olive oil, onion, garlic, and oregano
posted: 12/28/2006

Grilled Pork Chops over Soft Rolls
"Panuntella"
(Italy/Lazio)
Grilled fatty pork chops brushed with lard dripping over soft rolls
posted: 12/28/2006

Grilled Pork Chops with Juniper and Fennel Marinade
Costolette di Maiale alla Griglia
(Italy)
Grilled pork chops marinated in juniper and fennel
posted: 12/28/2006

Grilled Pork Roll-ups with Bread Crumbs and Lamb Liver
Involtini di Maiale alla Griglia
(Italy)
Grilled pork roll-ups stuffed with bread crumbs, liver, and parsley
posted: 12/28/2006

Grilled Skewered Pork with Prosciutto and Sage
Spiedini di Maiale
(Italy)
Grilled skewered pork tenderloin with prosciutto and fresh sage leaves
posted: 12/28/2006

Roast Suckling Pig
Porceddu
(Italy/Sardinia)
Splayed and staked whole suckling pig roasted before an open fire
posted: 01/10/2007

Àrista

Grilled Pork Chops Oregano

Grilled Pork Chops over Soft Rolls

Grilled Pork Chops with Juniper and Fennel Marinade

Grilled Pork Roll-ups with Bread Crumbs and Lamb Liver

Grilled Skewered Pork with Prosciutto and Sage

Roast Suckling Pig

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

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

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