Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
November 27, 2022
Bookmark and Share

Spaghetti with Swordfish and Scallops
(Pasta with Fish)
Spaghetti with swordfish and scallops in a tomato and wine sauce with a hint of fennel seed
posted: 12/18/2006

Spaghetti with Tripe in Tomato Sauce
(Pasta with Variety Meats)
Spaghetti with tripe in garlickly white wine and tomato sauce
posted: 12/22/2006

Spaghetti with Tuna and Capers
(Pasta with Fish)
Spaghetti with tuna, onions, and capers
posted: 12/18/2006

Spicy Linguine with Halibut and Tomato
(Pasta with Fish)
Linguine with halibut, tomato and spicy wine sauce
posted: 12/18/2006

Spinach and Fresh Ricotta Gratinate
Broiled casserole of spinach with fresh ricotta cheese and bread crumbs
posted: 01/03/2007

Spinach Fettuccine with Pancetta
Fettuccine Verde con Pancetta
(Pasta with Pork)
Spinach fettuccine with pancetta, garlic, and pecorino cheese
posted: 12/26/2006

Spinach Spaghetti with Seared Pork, Onion, and Spinach
(Pasta with Pork)
Green spinach spaghetti with seared pork and seared onions and spinach in tomato sauce
posted: 12/20/2006

Spinach with Garlic and Olive Oil
Spinaci con Aglio e Olio
Spinach sauteed with olive oil and garlic
posted: 01/03/2007

Spring Vegetable Salad
Salad of arugula, artichokes, fava beans, asparagus, tomatoes, eggs, and olives with vinaigrette dressing
posted: 12/28/2006

Stewed Lentils
Lenticchie in Umido
Lentils stewed with bacon or pancetta
posted: 01/04/2007






Be notified of updates and events:

"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo

Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world�s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert's World of Food, Mediterranean Cooking, The Cooking of South-West France, an

(View all)