Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 22, 2022
Bookmark and Share



Sicily

Penne Siracusa-style
(Pasta with Shellfish)
Penne with small shrimp, tomatoes, yellow bell pepper, onion, garlic, capers, pine nuts, anchovies, currants, mozzarella balls, and saffron
posted: 12/21/2006

Salmoriglio Sauce
Sammurigghiu
(Basic Recipes and Sauces)
Sicilian emulsified sauce of warm olive oil, lemon juice, and oregano used for fish
posted: 12/11/2006

Sea Shell Pasta with Cauliflower
Cavolfiore con Conchiglie
(Pasta with Sausage)
Sea shell pasta with cauliflower and Italian sausage
posted: 01/10/2007

Seafood Rice Salad
Riso di Mare
(Salads)
Salad of rice, clams, mussels, squid, shrimp, preserved tuna, smoked salmon, caviar, and hearts of palm
posted: 12/29/2006

Sfincione
Sfincione alla Palermitana
(Pizza and Focaccia)
Pizza with fresh sardines, tomatoes, onion, and caciocavallo cheese
posted: 01/10/2007

Stigghiole - Grilled Stuffed Caul Fat
Stigghiole
(Variety Meats)
Veal or lamb heart, scallions, parsley, and sage wrapped in caul fat and grilled
posted: 10/26/2007

Stuffed Leg of Lamb with Amaretti di Saronno
(Lamb)
Butterflied boneless leg of lamb stuffed with amaretti di saronno cookies, pine nuts, raisins, cinnamon, fennel seed, pecorino, caciocavallo, bread, and egg
posted: 12/14/2006

Sweet and Sour Squash with Mint
(Vegetables)
Winter squash in sweet and sour sauce with mint
posted: 01/03/2007

Swordfish in Tomato Vinegar Sauce
Pesce Spada alla Stemperata
(Seafood)
Swordfish braised in tomatoes, vinegar, olives, capers, and onions
posted: 08/14/2015

Tagliatelle with Rockfish
(Pasta with Fish)
Tagliatelle with scorpionfish (rockfish) and yellow bell peppers and parsley
posted: 12/18/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



Be notified of updates and events:
 


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


The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times

(View all)