Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
1096
Calories
76g
Protein
54g
Fat
78g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Seed | not in our table | 0 |
| Wild Boar | not in our table | 0 |
| Pimento | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 teaspoons fennel seeds
- 1 tablespoon smoked paprika
- 2 teaspoons (packed) golden brown sugar
- 1 teaspoon dried crushed red pepper
- 1 1/2 pounds boneless pork shoulder (Boston butt) or wild boar, excess fat trimmed
- 1/4 cup vegetable oil
- 3 cups low-salt chicken broth
- 12 ounces cavatelli, campanelle, or tubular pasta (such as penne)
- 2 tablespoons (1/4 stick) butter
- 2 garlic cloves, peeled, pressed
- 2 cups diced plum tomatoes (preferably organic; about 14 ounces)
- 8 cups (packed) arugula (preferably organic; about 8 ounces)
- 1 1/4 cups coarsely crumbled soft fresh goat cheese (about 6 ounces), divided
- Ingredient info: Smoked paprika is sometimes labeled Pimentón dulce or Pimentón 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.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes