Big Island Wild Pig with Cavatelli

Big Island Wild Pig with Cavatelli
Photo by Jeff Lipsky

Ingredients

  • Smoked paprika is sometimes labeled Pimenton dulce or Pimenton de la vera dulce. It's available at some supermarkets, at specialty foods stores, and from latienda.com. Wild boar is available from preferredmeats.com.
  • 1 ¼ cups coarsely crumbled soft fresh goat cheese (about 6 ounces), divided
  • 2 cloves garlic
  • 2 cups plum tomatoes (preferably organic)
  • ¼ cup vegetable oil
  • 8 cups (packed) arugula (preferably organic)
  • 1 ½ pounds boneless pork shoulder (Boston butt) or wild boar, excess fat trimmed
  • + 7 more ingredients
    • 3 cups low-salt chicken broth
    • 1 teaspoon dried crushed red pepper
    • 12 ounces cavatelli, campanelle, or tubular pasta (such as penne)
    • 2 teaspoons (packed) golden brown sugar
    • 2 tablespoons butter
    • 1 tablespoon smoked paprika
    • 2 teaspoons fennel seeds

Preheat oven to 375°. Enclose fennel seeds in resealable plastic bag; using mallet, coarsely crack seeds. (Alternatively, crack seeds in mortar with pestle.) Mix seeds, smoked paprika, brown sugar, crushed red pepper, 3/4 teaspoon salt, and 1/4 teaspoon black pepper in small bowl to blend. Place ...

View full recipe at Epicurious

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