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 28, 2022
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Tubetti with Fish and Red Bell Peppers
(Pasta with Fish)
Short macaroni (tubetti) with deep-fried breaded fish and roasted red bell pepper
posted: 12/18/2006

Tubetti with Peas and Prosciutto
(Pasta with Vegetables and Meat)
Tubetti with peas, parsley, and prosciutto
posted: 12/27/2006

Tubetti with Ricotta, Artichoke, Prosciutto and Mint
(Pasta with Vegetables and Meat)
Tubetti with raw sauce of tomato, artichoke, prosciutto, ricotta cheese, and mint
posted: 12/27/2006

Tubetti with Tuna, Chickpeas, and Artichokes
(Pasta with Fish)
Short macaroni (tubetti) with canned tuna, chickpeas, and artichoke foundations
posted: 12/18/2006

Turkey and Sausage with Peppers
(Fowl)
Turkey thighs and Italian sausage with red and green bell peppers and onions
posted: 12/14/2006

Turkey Breast Fritters
(Fowl)
Deep-fried breaded turkey breast
posted: 12/14/2006

Turkey Scaloppine Milanese with Fontina and Tomatoes
(Fowl)
Deep-fried breaded scaloppine of turkey breasts then broiled with a topping of fontina and tomato sauce sprinkled with pine nuts
posted: 12/14/2006

Turkey Scaloppine with Tomato, Ricotta, and Fontina
(Fowl)
Broiled scaloppine of turkey breast topped with tomatoes, green olive, sage, ricotta, and fontina cheese
posted: 12/14/2006

Tuscan-style Grilled Liver in Caul Fat
Fegatelli alla Toscana
(Variety Meats)
Grilled skewered liver rolled in caul fat with bread cubes and bay leaf
posted: 01/02/2007

Vanilla Fritters
(Desserts)
Deep-fried vanilla fritters
posted: 12/13/2006


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Apulia

Calabria

Campania

Campania-Naples



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"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


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

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