Orecchiette with Veal, Capers & White Wine

By [e-mail]

Ingredients

• 2 T olive oil
• 1 med. chopped onion
• 1 clove minced garlic
• 1 lb. ground veal
• Salt & pepper
• 1/2 C white wine
• 1 1/2 C chicken stock
• 1 t chopped thyme
• 1/2 t chopped rosemary
• 2 T rinsed capers
• 3/4 lb. orecchiette
• 1/2 C grated Parmesan
• 1/4 C chopped parsley
• 2 T butter

Preparation

Step 1

In large, deep skillet, heat olive oil. Add chopped onion & garlic & cook over mod. heat, stirring frequently, til softened. Add veal, season with salt & pepper & raise heat to high. Cook, stirring occasionally, til veal is no longer pink & any liquid has evaporated, @ 5 min.
Add white wine to skillet & boil over hi heat til nearly evaporated, @ 5 min. Add chicken stock, thyme, rosemary & capers & simmer over mod. heat til liquid is reduced by half, @ 10 min.
Meanwhile, cook orecchiette in large pot of boiling water til al dente. Drain & add tp skillet along with Parmesan, parsley & butter. Cook over mod. heat, stirring frequently, til sauce is thick & creamy, @ 1-2 min. Transfer to bowls & serve immediately.