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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Grilled Portobello Mushrooms
Funghi alla Griglia
(Vegetables-Grilled)
Grilled portobello mushrooms with herbs
posted: 01/04/2007

Grilled Red Mullet with Shrimp Sauce
Triglie ai Ferri in Salsa di Gamberetti
(Seafood-Grilled)
Grilled whole red mullet with mustard shrimp sauce
posted: 12/30/2006

Grilled Skewered Pork with Prosciutto and Sage
Spiedini di Maiale
(Pork-Grilled)
Grilled skewered pork tenderloin with prosciutto and fresh sage leaves
posted: 12/28/2006

Grilled Skewered Shrimp and Squid
Spiedini di Mare alla Griglia
(Seafood-Grilled)
Grilled skewered squid and shrimp in an olive oil, lemon juice, and bay marinade
posted: 01/02/2007

Grilled Stuffed Squid
Calamari Ripieni
(Seafood-Grilled)
Grilled squid stuffed with a seasoned bread crumb stuffing
posted: 01/02/2007

Grilled Tuna with Salsa Verde
(Seafood-Grilled)
Grilled tuna with green sauce (parsley and garlic)
posted: 12/30/2006

Grilled Turkey Scaloppine Stuffed with Sausage
Involtini di Tacchino e Salsicce
(Sausage, Grilled Sausage, Mixed)
Grilled skewers of turkey breast slices stuffed with Italian sausages
posted: 12/29/2006

Grilled Veal Chops
Costolette di Vitello alla Griglia
(Veal-Grilled)
Grilled veal chops marinated in olive oil, wine, and rosemary
posted: 01/02/2007

Grilled Veal Rolls with Mozzarella and Prosciutto
Involtini allo Spiedo
(Veal-Grilled)
Grilled skewers of veal roll-ups stuffed with prosciutto and mozzarella brushed with olive oil
posted: 01/02/2007

Grilled Veal Rolls with Pancetta
Involtini alla Griglia
(Veal-Grilled)
Grilled skewers of veal roll-ups with pancetta brushed with lard
posted: 01/02/2007


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Calabria

Campania

Campania-Naples

Emilia-Romagna



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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


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

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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