Orecchiette with Veal Capers and White Wine

By jojomail1

Total Time 40 minutes, 4 servings. Veal sauce can be covered and refrigerated overnight. Rewarm before serving. Serve with white wine from Italy. From January 09, Food and Wine.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion finely chopped
• 1 minced garlic clove
• 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 flat lead parsley
• 2 tablespoons unsalted butter

Details

Servings 4

Preparation

Step 1

1. In a large deep skillet heat oil. Add chopped onion and minced garlic, cook over moderately high heat stirring frequently until softened (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 the liquid has evaporated (8 minutes).
2. Add white wine to skillet and boil over high heat until nearly evaporated (5 minutes). Add chicken stock, thyme, rosemary, capers and simmer over moderate heat until the liquid is reduced by half (10 minutes).
3. 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 sauce is thick and creamy (1-2 minutes). Transfer to bowls and serve.