Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 29, 2021
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Fried Pork Shoulder with Ricotta
(Greece)
Crispy skillet-fried pork shoulder in a de-glazed sauce with oregano with ricotta cheese
posted: 12/28/2006

Pan-seared Pork
(Italy)
Pan-seared pork until golden
posted: 12/28/2006

Pork Chops and Golden Onions
(Italy)
Pork chops and sauteed onions in white wine
posted: 12/28/2006

Pork Chops with Onions
(Italy)
Skillet-fried pork chops with onions, garlic, and pancetta
posted: 12/28/2006

Pork in the Catalan Style
Porc a la Catalunya
(Spain/Catalonia)
Braised pork butt with almonds and eggplant
posted: 05/31/2012

Pork Scaloppini in Nut Sauce
(Italy)
Butterflied pork tenderloin sauteed in white wine, onion, and garlic with a ground hazelnut, walnut, and almond cream sauce flavored with orange zest and mint
posted: 12/28/2006

Pork Spareribs with Artichoke and Fennel Leaf
(Italy)
Pork spareribs braised with artichoke and fennel leaf
posted: 12/28/2006

Pork Steak Milanese
Costoletta di Maiale alla Milanese
(Italy/Lombardy)
Breaded and flattened pork chops fried until golden in olive oil
posted: 12/28/2006

Pork with Lentils
(Italy)
Pork shoulder braised in white wine with chicory and lentils
posted: 12/28/2006

Pork with Sweet Peppers
(Italy)
Cubed pieces of pork sirloin with onions and bell peppers
posted: 12/28/2006



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[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine


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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