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Pork Braciole with Tagliatelle and Tomato Sauce

By williamssonoma · From Open Recipes · 18 ingredients
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Why it works: Provolone cheese and pork match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 100 recipes mention both. Both carry gamma-decalactone, which smells peach, creamy. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Provolone cheese + porktop 6% of all pairs
    Aroma overlapstrong
    Mentioned together100 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  2. Olive + tomatotop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,164 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Provolone cheese + cheesetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together71 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Garlic + tomatotop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together14,075 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Olive + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the chard

How well each one fits the dish's main ingredients (olive, pepper, garlic, provolone cheese, cheese, bread, prosciutto):

  1. Tomatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Onionbetter flavor fit
  4. Chardthe original

Fit is the average pairing score against olive, pepper, garlic, provolone cheese, cheese, bread, prosciutto. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).