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 18, 2018
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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

Platter of Vegetables
Piatto Grande di Verdure
(Vegetables)
A variety of mixed late summer vegetables cooked in olive oil and garlic and herbs
posted: 01/03/2007

Poached Pears with Coconut Whipped Cream
(Desserts)
Pears poached in brandy, wine, and orange juice served with coconut whipped cream
posted: 12/13/2006

Polenta Cakes Stuffed with Spinach and Fontina Cheese
(Rice, Couscous, and Other Grains)
Polenta cakes stuffed with spinach and fontina cheese
posted: 12/28/2006

Pork Chops and Golden Onions
(Pork)
Pork chops and sauteed onions in white wine
posted: 12/28/2006

Pork Chops with Onions
(Pork)
Skillet-fried pork chops with onions, garlic, and pancetta
posted: 12/28/2006

Pork Scaloppini in Nut Sauce
(Pork)
Butterflied pork tenderloin sauteed in white wine, onion, and garlic with a ground hazelnut, walnut, and almond cream sauce flavored with orange zest and mint
posted: 12/28/2006

Pork Spareribs with Artichoke and Fennel Leaf
(Pork)
Pork spareribs braised with artichoke and fennel leaf
posted: 12/28/2006

Pork with Lentils
(Pork)
Pork shoulder braised in white wine with chicory and lentils
posted: 12/28/2006

Pork with Sweet Peppers
(Pork)
Cubed pieces of pork sirloin with onions and bell peppers
posted: 12/28/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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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 arrogance...is 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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