Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 31, 2023
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Tomato, Artichoke, and Montasio Salad in Green Sauce
(Salads)
Salad of tomatoes, marinated artichoke foundations, and montasio cheese with a parsley vinaigrette
posted: 12/29/2006

Tomato, Egg, and Olive Salad
(Salads)
Salad of tomatoes, hard-boiled eggs, and olives with dressing
posted: 12/29/2006

Tomato, Fava, Olive, and Mozzarella Salad
(Salads)
Salad of tomatoes, fresh fava beans, olives, and mozzarella cheese with dressing
posted: 12/29/2006

Tortellini in Brodo with Lamb, White Beans, and Asparagus
(Soups)
Tortellini and lamb with white beans and asparagus in chicken and beef broth
posted: 01/02/2007

Tortellini with Beef in Cheese Sauce
(Pasta-Stuffed)
Tortellini with sliced beef tenderloin in a Gruyère and parmigiano cream sauce
posted: 12/28/2006

Tortellini with Romanesco Cauliflower
(Pasta-Stuffed)
Tortellini with Romanesco cauliflower, garlic, and parsley
posted: 12/28/2006

Tortellini with Sausage
(Pasta-Stuffed)
Tortellini with Italian sausage, parsley, and parmigiano
posted: 12/28/2006

Tortellini with Three Cheeses
(Pasta-Stuffed)
Tortellini with Gorgonzola, mascarpone, and taleggio cheese
posted: 12/28/2006

Trenette with Smooth Smoked Salmon and Shrimp Sauce
(Pasta with Fish)
Trenette or fettuccine with a puree of smoked salmon, shrimp, pistachios, parsley, cayenne, and Marsala wine
posted: 12/18/2006

Tubetti and Creamy Shrimp Soup
(Soups)
Soup of Marsala-flavored creamy shrimp broth with tubetti
posted: 01/02/2007


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host


The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times

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