Big Island Wild Pig with Cavatelli

Big Island Wild Pig with Cavatelli
Photo by Jeff Lipsky


  • 1 ¼ cups coarsely crumbled soft fresh goat cheese (about 6 ounces), divided
  • 2 cloves garlic
  • 2 tablespoons butter
  • 2 cups plum tomatoes (preferably organic)
  • ¼ cup vegetable oil
  • 8 cups (packed) arugula (preferably organic)
  • 1 tablespoon smoked paprika
  • + 7 more ingredients
    • 1 ½ pounds boneless pork shoulder (Boston butt) or wild boar, excess fat trimmed
    • 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 teaspoons fennel seeds
    • 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


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