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 2, 2023
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Swiss Chard with Capocollo
(Vegetables)
Swiss chard sauteed with capocollo and garlic
posted: 01/03/2007

Swordfish Croquettes in Tomato Sauce
(Seafood)
Swordfish croquettes made with bread crumbs, eggs, pine nuts and raisins in tomato sauce
posted: 12/29/2006

Swordfish Pizzaiola
(Seafood)
Swordfish with a sauce of tomatoes, mozzarella, and black olives
posted: 12/29/2006

Tagliatelle with Roast Pork Shoulder and Fava Beans
(Pasta with Pork)
Tagliatelle with leftover roasted pork shoulder and fresh fava beans and basil
posted: 12/20/2006

Tagliatelle with Sweetbreads
(Pasta with Variety Meats)
Tagliatelle with golden fried veal sweetbreads in a creamy shallot and porcini mushroom Madeira wine sauce
posted: 12/22/2006

The Lovers’ Salad
Insalata degli Innamorati
(Salads)
Avocado stuffed with shrimp, walnuts, and celery in pink mayonnaise
posted: 03/09/2009

Tomato and Gorgonzola Salad
(Salads)
Salad of tomatoes and Gorgonzola with dressing
posted: 12/29/2006

Tomato Sauce
Salsa di Pomodoro
(Basic Recipes and Sauces)
tomato sauce for all Italian cooking
posted: 12/11/2006

Tomato Stuffed with Prosciutto, Figs, and Mint
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Summer antipasto of small tomatoes stuffed with fresh figs wrapped in prosciutto sprinkled with fresh mint
posted: 12/11/2006

Tomato with Basil and Sorrel
(Salads)
Salad of tomatoes, basil, and sorrel with dressing
posted: 12/29/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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