Big Island Wild Pig with Cavatelli

Big Island Wild Pig with Cavatelli
Photo by Jeff Lipsky


  • 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
  • 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


Best Wine Deals

See More Deals

Snooth Media Network