Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
November 30, 2021
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Sicily

Eel in Sweet and Sour "Picchi-Pácchiu" Sauce
Ancidda a Picchi-Pácchiu all'Auruduci
(Stews)
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
(Seafood)
Sicilian-style fish with tomatoes, pine nuts, raisins, and capers
posted: 12/29/2006

Fritedda
Fritedda
(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
(Seafood-Grilled)
Grilled skewered tuna, country bread, onion, and bay leaves
posted: 12/30/2006

Grilled Artichokes
Carciofi alle Brace
(Vegetables-Grilled)
Grilled whole artichokes with dressing
posted: 01/04/2007

Grilled Beef Rolls with Pecorino, Currants, and Pine Nuts
Braciolettine Arrostite
(Beef-Grilled)
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
(Beef-Grilled)
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
(Seafood-Grilled)
Grilled swordfish with seasoned bread crumbs and olive oil
posted: 12/30/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.


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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