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
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Grilled Skewered Shrimp and Squid
Spiedini di Mare alla Griglia
(Italy)
Grilled skewered squid and shrimp in an olive oil, lemon juice, and bay marinade
posted: 01/02/2007

Grilled Skewered Tuna
"Spitini" di Tonno
(Italy/Sicily)
Grilled skewered tuna pieces, country bread, onion, and bay leaves
posted: 12/30/2006

Grilled Stuffed Squid
Calamari Ripieni
(Italy)
Grilled squid stuffed with a seasoned bread crumb stuffing
posted: 01/02/2007

Grilled Stuffed Swordfish Rolls
Involtini di Pesce Spada
(Italy/Sicily)
Grilled swordfish rolls stuffed with seasoned bread crumb stuffing and coated with a cheese-flavored bread crumbs coating
posted: 12/31/2006

Grilled Swordfish
Pesce Spada alla Griglia
(Italy/Sicily)
Grilled marinated swordfish steak in the Sicilian style
posted: 12/30/2006

Grilled Swordfish with Marinade and Sardine-Cayenne Pesto
Grigliata di Pesce Spada
(Italy/Sicily)
Grilled swordfish in a marinade of olive oil, wine, onion and bay leaf finished with a sardine, oregano, and cayenne pepper pesto
posted: 12/31/2006

Grilled Swordfish with Sammurigghiu Sauce
(Italy/Sicily)
Grilled swordfish marinated in olive oil, lemon juice, and herbs
posted: 12/30/2006

Grilled Tuna in Rosemary and Garlic, Palermo Style
Tonno alla Palermitana
(Italy/Sicily)
Grilled tuna marinated in wine, rosemary, and garlic
posted: 12/30/2006

Grilled Tuna with a Fennel Seed Coating
Tonno ai Ferri
(Italy/Friuli-Venezia Giulia)
Grilled tuna with crushed fennel seed
posted: 12/30/2006

Grilled Tuna with a Parsley-Mint Coating
Tonno alla Griglia
(Italy/Sicily)
Grilled seasoned bread crumb-coated tuna
posted: 12/30/2006



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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


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

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