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 14, 2017
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Asparagus with Tuna and Caper Foam
Asparagi alla Cupido
Steamed asparagus with a foamy blended sauce of tuna and capers
posted: 04/21/2009

Baked Capellini au Gratin
Baked capellini with cream au gratin
posted: 12/27/2006

Baked Capellini with Sausages and Vegetable Sauce
Baked capellini tossed with pureed vegetable sauce and baked Italian sausages
posted: 12/27/2006

Baked Ditali and Mortadella with Mozzarella
Baked ditali (short macaroni)with mortadella, mozzarella, and ricotta cheese
posted: 12/27/2006

Baked Lasagnette with Shrimp, Swiss Chard, and Ricotta
Baked lasagnette with shrimp, Swiss chard, and ricotta
posted: 12/27/2006

Baked Linguine with White Eggplant
Baked linguine in a sauce of deep-fried white eggplant, green and black olives, tomatoes, anchovies, and a little chile with mozzarella and young pecorino cheese
posted: 12/27/2006

Baked Macaroni with Lamb Sauce
Baked macaroni with ground lamb and tomato sauce flavored with rosemary and ricotta and mozzarella cheese
posted: 12/27/2006

Baked Macaroni, Eggplant, and Broccoli
Baked macaroni with skirt steak strips, deep-fried eggplant, and broccoli with a bread crumb, parmigiano, and pecorino cheese au gratin topping
posted: 12/27/2006

Baked Rigatoni with Meatballs and Meat Sauce
Baked rigatoni with meatballs in a ground beef, Italian sausage, and chopped pork sirloin tomato ragout with wine and sauteed zucchini slices
posted: 12/27/2006

Baked Swordfish with Golden Crust
Swordfish baked with a bread crumbs crust flavored with oregano, anchovy, and olive oil
posted: 12/29/2006






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Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine

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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