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 31, 2023
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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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Cucina Paradiso is a cookbook, not some dry, dull gastronomic text.  The recipes are seductively written, and powerfully appealing.  And Wright’s refreshing lack of a rarity among food writers today.
- Robin Mather, The Detroit News

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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