Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 6, 2021
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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 has put together 300 mouthwatering recipes [in Real Stew] that I want to try in the next week!  This is exactly what I feel like eating right now.
- David Rosengarten, host of TV Food Network


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

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