Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 6, 2022
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Parsley-stuffed Grilled Porgy and Mackerel
(Seafood-Grilled)
Grilled whole porgies (scups)and mackerel stuffed with parsley
posted: 01/02/2007

Pasta and Fish Soup
(Soups)
Soup pasta and fish soup in a seasoned fennel and onion broth
posted: 01/02/2007

Pasta with Eggplant, Artichokes, and Bell Pepper
(Pasta with Vegetables)
Pasta with deep-fried eggplant, roast shallots and red bell pepper, and artichokes and olives
posted: 12/25/2006

Pea and Carrot Salad
(Salads)
Salad of diced carrots and peas in mayonnaise
posted: 12/28/2006

Pea Tendrils in Anchovy Sauce
(Vegetables)
Pea shoots or tendrils in anchovy sauce
posted: 01/02/2007

Peaches with Ricotta, Pistachio, and Apricot Preserve Sauce
(Desserts)
Ripe peaches in a custard sauce of ricotta, apricot preserves, and pistachios
posted: 12/13/2006

Penne alla Cacciatora
Penne alla Cacciatora
(Pasta with Sausage)
Penne with Italian sausage, ham, green bell pepper, cherry tomatoes, and cayenne pepper
posted: 12/21/2006

Penne Rigate with Sardine-Artichoke Sauce
(Pasta with Fish)
Penne rigate (ridged penne) with canned sardines, artichokes, anchovies, capers, and oregano in tomato sauce
posted: 12/17/2006

Penne with Broccoli, Fennel, and Endive
(Pasta with Vegetables and Meat)
Penne with broccoli, fennel, Belgian endive, and anchovies with caciocavallo cheese
posted: 12/17/2006

Penne with Duck and Fava
Penne con Anitra e Fava
(Pasta with Fowl)
Penne with pan-seared Muscovy duck breast and fava beans with tomatoes and cheese
posted: 07/23/2009


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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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


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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