Tagliolini With Artichoke And Pig Cheek

Procrastination, the thief of time, is one of the devil’s most potent weapons for defrauding us of eternal heritage. The habit of “putting off” is fatal to spiritual leadership. Its power resides in our natural reluctance to come to grips with important decisions. Making decisions, and acting on them, always requires moral energy. But the passing of time never makes action easier; quite the opposite. Most decisions are more difficult a day later, and you may also lose an advantage by such delay. The nettle will never be easier to grasp than now.

Oswald Sanders

CATEGORY	CUISINE	TAG	YIELD
Dairy		Kitchen, Umbrian	1	Servings

INGREDIENTS

		Fresh tagliolini pasta
2		Artichokes, roughly chopped
10	oz	Pig cheek
2	T	Olive oil, 2 to 3
2		Cloves garlic, finely
		chopped
3		Heaped tsp black pepper
		Parmesan cheese

INSTRUCTIONS

Pour the olive oil into a frying pan and fry the artichokes and the
pig cheek together on a high heat.  Add the fresh tagliolini pasta to a
pan of boiling salted water and  cook for 1 minute.  Add the garlic and
black pepper to the artichoke and pig cheek, and  stir.  Drain the
pasta, toss the artichoke mix into the pasta. Sprinkle with  grated
Parmesan before serving.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1268 Calories From Fat: 687 Total Fat: 78.2g Cholesterol: 149.7mg Sodium: 3714.8mg Potassium: 2406.7mg Carbohydrates: 67g Fiber: 31.2g Sugar: 2.7g Protein: 89.4g