Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 16, 2018
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Apulia

Gniummeriddi - Variety Sausages
Gniummeriddi
(Sausage, Grilled Sausage, Mixed)
Grilled lamb offal wrapped in caul fat
posted: 12/29/2006

Lamb and Chicory Stew in Earthenware
Agnello al Calderotto
(Stews)
Lamb and chicory stewed in an earthenware pot with tomato, wine, and saffron
posted: 01/10/2007

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

Linguine with Octopus
Linguine con Moscardini
(Pasta with Shellfish)
Linguine with octopus, chopped tomatoes, and scallions
posted: 12/22/2006

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 with Clams and Fish
(Pasta with Shellfish)
Penne 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, Carciofi e Funghi Porcini
(Pasta with Lamb)
Spaghetti with pieces of lamb tossed with artichoke hearts and porcini or oyster mushrooms
posted: 10/03/2008


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink


My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal

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