Big Island Wild Pig with Cavatelli

Big Island Wild Pig with Cavatelli
Photo by Jeff Lipsky


  • 2 teaspoons fennel seeds
  • 1 tablespoon smoked paprika
  • 2 tablespoons butter
  • 2 teaspoons (packed) golden brown sugar
  • 12 ounces cavatelli, campanelle, or tubular pasta (such as penne)
  • 1 teaspoon dried crushed red pepper
  • 3 cups low-salt chicken broth
  • + 7 more ingredients
    • 1 ½ pounds boneless pork shoulder (Boston butt) or wild boar, excess fat trimmed
    • 8 cups (packed) arugula (preferably organic)
    • ¼ cup vegetable oil
    • 2 cups plum tomatoes (preferably organic)
    • 2 cloves garlic
    • 1 ¼ cups coarsely crumbled soft fresh goat cheese (about 6 ounces), divided
    • 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 Wild boar is available from

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


Best Wine Deals

See More Deals

Snooth Media Network