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Orecchiette with Veal, Capers and White Wine

10-9

  • Total time: 40 min
  • Servings: 4

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1 pound ground veal
  • Salt and freshly ground pepper
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock
  • 1 teaspoon chopped thyme
  • 1/2 teaspoon chopped rosemary
  • 2 tablespoons small capers, rinsed
  • 3/4 pound orecchiette
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons unsalted butter

 

  • In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.
  • Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
  • Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, chopped parsley and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.

MAKE AHEAD

The veal sauce can be covered and refrigerated overnight. Rewarm the veal sauce before serving.

 

CONTRIBUTED BY GRACE PARISI

***Grabbed from: http://www.foodandwine.com/recipes/orecchiette-with-veal-capers-and-white-wine