Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 28, 2017
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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

Calabrian-style Grilled Skewered Meatballs
Spiedini
(Italy/Calabria)
Grilled skewers of meatballs made with parsley and salami and skewered with bread cubes and sage
posted: 12/12/2006

Grilled Beef Rolls with Bread and Pancetta
Uccelletti di Campania
(Italy/Campania)
Grilled skewers of flattened flank steak roll-ups stuffed with prosciutto and sage and skewered with bread cubes and pancetta
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 Filet Mignon with Bacon and Rosemary
(Italy)
Grilled skewers of filet mignon with bacon and rosemary
posted: 12/12/2006

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

Grilled Sirloin and Onion Skewers
(Italy)
Grilled sirloin tip skewered with bay leaf and onion brushed with balsamic vinegar
posted: 12/12/2006



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I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean


Small plates that are big on flavor are always in season at my house.  This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure.  Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores

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