Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
May 21, 2022
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Eel in Sweet and Sour "Picchi-Pácchiu" Sauce
Ancidda a Picchi-Pácchiu all'Auruduci
Eel and eggplant braised in tomatoes, onion, garlic, basil, and saffron
posted: 01/03/2008

Eggplant Ceviche
Mulinciana a Schibecci
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Eggplant fried in olive oil and preserved in tomatoes, onions, mint, and vinegar
posted: 01/10/2007

Fish "in Ghiotta"
Arriciola in Ghiotta
Sicilian-style fish with tomatoes, pine nuts, raisins, and capers
posted: 12/29/2006

(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Fava beans, peas, scallions, mint, and artichokes dressed with vinegar
posted: 01/10/2007

Fusilli with Tuna in Red Sauce
Fusilli con Salsa Rosso di Tonno
(Pasta with Fish)
Fusilli with tomato sauce and tuna, pine nuts, and raisins
posted: 12/18/2006

Grilled Tuna Skewers
"Spitini" di Tonno
Grilled skewered tuna, country bread, onion, and bay leaves
posted: 12/30/2006

Grilled Artichokes
Carciofi alle Brace
Grilled whole artichokes with dressing
posted: 01/04/2007

Grilled Beef Rolls with Pecorino, Currants, and Pine Nuts
Braciolettine Arrostite
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
Grilled skewers of beef roll-ups stuffed with bread crumbs, prosciutto, mozzarella, pine nuts, and raisins
posted: 12/12/2006

Grilled Breaded Swordfish
Puddicinedda Frittu 'Nduratu e Panatu
Grilled swordfish with seasoned bread crumbs and olive oil
posted: 12/30/2006






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Real Stew is an extraordinary cookbook!  Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens.  His stews are hearty and delicious– my whole family loves them, and your will too.
- Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table

Clifford A. Wright... is a memorable, marvelous writer.
- Dick Sinnot, Boston Herald

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