Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 7, 2012
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Farfalle with Lamb and Mushrooms
(Pasta with Lamb)
Farfalle with boneless lamb sirloin, mushrooms, and parsley
posted: 12/19/2006

Fennel Gratinate
(Vegetables)
Fennel baked au gratin with bread crumbs
posted: 01/04/2007

Fettuccine with Portobello Mushrooms
(Pasta with Vegetables)
Fettuccine with portobello mushrooms with garlic and parsley
posted: 12/25/2006

Fettuccine with Salsa Cruda
(Pasta with Fish)
Fettuccine tossed with a raw sauce of tomatoes, olives, capers, anchovies, garlic, mint, and lemon juice,
posted: 12/17/2006

Focaccia with Saffron and Garlic
(Pizza and Focaccia)
Focaccia seasoned with saffron and garlic
posted: 12/28/2006

Fried Meatballs
Polpette Fritti
(Beef)
Beef, pork, and parmigiano meatballs deep-fried and with parsley
posted: 12/11/2006

Frittata with Cheese
Frittata con Formaggio
(Eggs)
Italian omelette with mozzarella, ricotta, and fontina cheese
posted: 12/13/2006

Frittata with Ham, Cheese, and Tomato
Frittata con Prosciutto Cotto e Formaggio
(Eggs)
Italian omelette with pancetta, ham, taleggio cheese, and tomato
posted: 12/13/2006

Frittata with Mushrooms
(Eggs)
Italian omelette with portobello mushrooms
posted: 12/13/2006

Green Tagliolini with Cured Pig's Jowl and Mascarpone Cheese
Tagliolini Verde con Guanciale e Mascarpone
(Pasta with Vegetables and Meat)
Tagliolini verde (green linguine-like pasta) with cured pig's jowl (guanciale) and mascarpone and ricotta cheese sauce with peas
posted: 12/27/2006


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


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

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Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com