Tagliolini With Artichoke And Pig Cheek
| 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)
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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