Clifford A. Wright's Recipes: Beef-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 4, 2012

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Bistecca alla Fiorentina
Bistecca alla Fiorentina
(Italy/Tuscany)
The classic Florentine grilled steak
posted: 12/12/2006

Breaded and Marinated Sirloin Steak, Grilled Sicilian-style
Bistecca "'Mpanata" alla Griglia
(Italy/Sicily)
Grilled sirloin steak in the Sicilian style of marinated and breaded
posted: 12/12/2006

Breaded Grilled Sirloin Steak, Palermo-style
Bistecca "Mpanato" alla Palermitana
(Italy/Sicily)
Grilled bread crumb-coated sirloin steak
posted: 12/12/2006

Grilled Beef Rolls with Pecorino, Currants, and Pine Nuts
Braciolettine Arrostite
(Italy/Sicily)
Grilled skewers of beef roll-ups stuffed with bread crumbs, pecorino cheese, currants, and pine nuts
posted: 12/12/2006

Grilled Beef Rolls with Prosciutto and Mozzarella
Involtini alla Paesana
(Italy/Sicily)
Grilled skewers of beef roll-ups stuffed with bread crumbs, prosciutto, mozzarella, pine nuts, and raisins
posted: 12/12/2006

Grilled Skewered Meatballs
Spiedini
(Italy/Sicily)
Grilled skewers of meatballs, bread cubes, and pancetta
posted: 12/12/2006

Bistecca alla Fiorentina

Breaded and Marinated Sirloin Steak, Grilled Sicilian-style

Breaded Grilled Sirloin Steak, Palermo-style

Grilled Beef Rolls with Pecorino, Currants, and Pine Nuts

Grilled Beef Rolls with Prosciutto and Mozzarella

Grilled Skewered Meatballs

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

Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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