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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Emilia-Romagna

Green and White Tagliatelle with Porcini Mushrooms and Artichokes
"Paglia e fieno" con Porcini e Carciofi
(Pasta with Vegetables)
Green pasta, spinach pasta, egg tagliatelle with porcini mushrooms, fresh fava beans, and artichokes with truffle oil and cream
posted: 12/25/2006

Lasagne Pasticciate
Lasagne Pasticciate
(Pasta-Baked)
Golden-crusted lasagne with meatball ragù and Béchamel Sauce
posted: 09/03/2010

Ricotta Fritters
Frittelle di Ricotta
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Deep-fried ricotta cheese fritters
posted: 01/10/2007

Spinach Torte
Scarpassa
(Vegetables)
Spinach pie made with a bread crumb crust
posted: 09/28/2007

Sweetbreads with Porcini Mushrooms
Animelle ai Funghi Porcini
(Variety Meats)
Veal sweetbreads with porcini mushrooms in a Marsala and beef broth sauce
posted: 01/02/2007

Tagliatelle with Bolognese Sauce
Tagliatelle con Ragù alla Bolognese
(Pasta with Beef)
Tagliatelle with a tomato and meat ragu
posted: 01/10/2007

Thick Spaghetti with Rabbit Ragoût
Maccheroni al Torchio con Ragù di Coniglio
(Pasta with Game)
Thick spaghetti cooked with a ragout of rabbit and tomatoes
posted: 01/30/2008

Zampone (Stuffed Pig's Trotter) with Lentils
Zampone con Lenticchie
(Pork)
Boiled zampone (stuffed pig's trotter) with lentils
posted: 01/10/2007

Friuli-Venezia Giulia

Frico
Frico
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Crisp fried cheese wafer
posted: 01/07/2009

Grilled Tuna with a Fennel Seed Coating
Tonno ai Ferri
(Seafood-Grilled)
Grilled tuna with crushed fennel seed
posted: 12/30/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples

Emilia-Romagna



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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


Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular

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Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com

Gourmet Foods At PastaCheese.com