Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
May 20, 2022
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Pennette with Seared Pork and Sautéed Onions
(Pasta with Pork)
Pennette (small penne) with pan-seared boneless pork chops and onions
posted: 08/28/2008

Pennette with Shrimp and Truffle Cream
(Pasta with Shellfish)
Pennette with shrimp in truffle cream sauce
posted: 12/21/2006

Perciatelli with Anchovies and Ricotta Salata
(Pasta with Fish)
Perciatelli (bucatini) with grated ricotta salata and anchovies
posted: 12/17/2006

Perciatelli with Fried Oysters and Herb Pesto
(Pasta with Shellfish)
Perciatelli (bucatini) with deep-fried breaded oysters and parsley-mint-coriander pesto
posted: 12/22/2006

Perciatelli with Greens and Sausage
(Pasta with Sausage)
Perciatelli (bucatini) with boneless country-style pork ribs and Italian sausage with broccoli rabe, spinach, and black kale
posted: 12/21/2006

Perciatelli with Lobster
(Pasta with Shellfish)
Perciatelli (bucatini) and lobster in a lobster stock and white wine and cognac tomato sauce
posted: 12/22/2006

Perciatelli with Mahimahi and Bottarga
(Pasta with Fish)
Perciatelli (bucatini) with mahimahi (dolphinfish) and bottarga (salted dried tuna roe) in tomato sauce
posted: 12/17/2006

Perciatelli with Pork and Cabbage
Perciatelli con Maiale e Cavolo
(Pasta with Pork)
Perciatelli with pan-seared sliced pork chops, sauteed cabbage, and fresh herbs
posted: 10/13/2008

Perciatelli with Veal Liver, Pistachios, and Green Peppercorns
(Pasta with Variety Meats)
Perciatelli (bucatini) with sauteed veal liver, shiitake mushrooms, pistachios, green peppercorns, and roasted red bell pepper with white wine
posted: 12/22/2006

Pizza Dough
(Bread Doughs, Short Doughs, and Batters)
pizza dough
posted: 03/13/2018






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Clifford Wright has put together 300 mouthwatering recipes [in Real Stew] that I want to try in the next week!  This is exactly what I feel like eating right now.
- David Rosengarten, host of TV Food Network

Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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