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 20, 2021
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Grilled Shrimp and Squid Skewers
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 Stuffed Squid
Calamari Ripieni
(Italy/Sicily)
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 Fresh Orange Juice and Thyme
(Italy)
Grilled swordfish marinated in orange juice and thyme
posted: 12/30/2006

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

Grilled Tuna "Origanata"
Tonno "'Riganatu"
(Italy/Sicily)
Grilled tuna marinated in olive oil and oregano
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 Crushed Fennel Seed
Tonno ai Ferri
(Italy/Friuli-Venezia Giulia)
Grilled tuna with crushed fennel seed
posted: 12/30/2006

Grilled Tuna with Red Salmoriglio Sauce
Tonno Arrosto con Salmoriglio Rosso
(Italy/Sicily)
Grilled tuna with a pesto of tomatoes, vinegar, parsley, and oregano
posted: 12/30/2006



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This well-researched book [Mediterranean Vegetables] on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference work.
- Jacques Pépin, host of Jacques Pépin's Kitchen: Encore with Claudine and co-author of Julia and Jacques Co


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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