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 19, 2013
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Apulia

Lamb and Fennel Stew
Caldariello
(Stews)
Lamb and fennel stew in milk with parsley
posted: 01/10/2007

Orecchiette with Porcini Mushrooms, Fava, and Crispy Pancetta
Orecchiette con Funghi Porcini, Fava, e Pancetta
(Pasta with Vegetables and Meat)
orecchiette tossed with sauteed porcini mushrooms, fava beans, and crisply cooked diced pancetta
posted: 07/15/2008

Orecchiette with Tuna, Beet Leaves, and Olives
(Pasta with Fish)
Orecchiette with preserved tuna in olive oil, beet leaves, and olives
posted: 12/18/2006

Peaches in Red Wine
(Desserts)
Marinated peaches in red wine and honey
posted: 12/13/2006

Penne Rigate with Clams and Fish
(Pasta with Shellfish)
Penne rigate with clams, mixed fish, and arugula
posted: 11/18/2008

Shaken Cauliflower
Cavolfiore Saltato
(Vegetables)
Cauliflower cooked with rose wine, black olives, anchovies, garlic, pecorino cheese
posted: 11/19/2009

Spaghetti with Lamb, Artichoke, and Porcini Mushrooms
Spaghetti con Agnello e Carciofi
(Pasta with Lamb)
Spaghetti with pieces of lamb tossed with artichoke hearts and porcini or oyster mushrooms
posted: 10/03/2008

Steamed Mussels for Ten
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
steaming an antipasto of mussels for ten people
posted: 12/11/2006

Zambitta - Beef and Lamb Sausages
Zambitta
(Sausage, Grilled Sausage, Mixed)
Grilled homemade beef and lamb sausages from Apulia
posted: 12/29/2006

Zucchini and Olive Frittata
(Eggs)
Italian omelette with zucchini and olives
posted: 12/13/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples

Emilia-Romagna



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Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.”  In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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Gourmet Foods At PastaCheese.com

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Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com