Orecchiette With Veal, Capers and White Wine
Ready In: 55 mins
Serves: 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 lb ground veal
- salt
- fresh 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 lb orecchiette
- 1⁄2 cup grated parmigiano-reggiano cheese
- 1⁄4 cup chopped flat leaf parsley
- 2 tablespoons unsalted butter
Directions
- 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.
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