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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Strawberries in Syrup
(Desserts)
Fresh strawberries in sugar syrup
posted: 12/13/2006

Stuffed Breast of Veal
(Veal)
Baked breast of veal stuffed with bread crumbs, pistachios, olives, and ham
posted: 01/02/2007

Stuffed Squid - Italian
Calamari Ripieni
(Seafood)
Squid stuffed with bread crumbs, garlic, and anchovy and cooked in olive oil
posted: 12/29/2006

Tagliatelle with Garlic, Olive Oil, and Raw Tomatoes
Tagliatelle Aglio e Olio con Pomodoro Crudo
(Pasta with Vegetables)
Tagliatelle with raw tomatoes and garlic with olive oil
posted: 12/23/2006

The Lovers’ Salad
Insalata degli Innamorati
(Salads)
Avocado stuffed with shrimp, walnuts, and celery in pink mayonnaise
posted: 03/09/2009

Tomato Sauce
Salsa di Pomodoro
(Basic Recipes and Sauces)
tomato sauce for all Italian cooking
posted: 12/11/2006

Tortelloni with Three Cheeses
(Pasta-Stuffed)
Tortelloni with gorgonzola, mascarpone, and taleggio cheese
posted: 12/28/2006

Tubetti with Peas and Prosciutto
(Pasta with Vegetables and Meat)
Tubetti with peas, parsley, and prosciutto
posted: 12/27/2006

Tuscan-style Grilled Liver in Caul Fat
Fegatelli alla Toscana
(Variety Meats)
Grilled skewered liver rolled in caul fat with bread cubes and bay leaf
posted: 01/02/2007

Woodcutter's-style Mixed Grill
Misto Griglia degli Boscaioli
(Sausage, Grilled Sausage, Mixed)
Grilled skewers of Italian sausage, polenta squares, mushrooms, and pork cutlets
posted: 12/29/2006


Abruzzo

Apulia

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


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

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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