Orecchiette with Veal, Capers, and White Wine

By Marilyn-5

This recipe was given to me by a woman (from Mason, Ohio) I sat next to on an Atlanta-Ft.Myers flight in 2013. She only gave me the ingredients and I Google'd those ingredients and this is what I got!

Ingredients

• 2 T. EVOO
• 1 med. onion, finely chopped
• 1 clove garlic, minced
• 1 lb. ground veal
• Salt and pepper OR McCormick Steak Seasoning
• 1/2 c. dry white wine
• 1-1/2 c. chicken stock (will prob. need more to "loosen" the finished product
• 1 t. chopped thyme
• 1/2 t. chopped rosemary
• 2 T. small capers, rinsed
• 3/4 lb. orecchiette
• 1/2 c. Parmigiano-Reggiano, grated
• 1/4 c. chopped flat-leaf parsley
• 2 T. unsalted butter
• 3/4 lb. orecchiette

Preparation

Step 1

1. In large, deep skillet, heat EVOO> Add 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 veal is
no longer pink and any liquid has evaporated, about 8 minutes.
2. Add white wine to skillet and boil over high heat until nearly evaporated, about 5 minutes. Add chicken stock, thyme, rosemary, and
capers; simmer over moderate heat until the liquid is reduced by half,
about 10 minutes.
3. Cook the orecchiette in lg. pot of boiling salted water until al dente. Drain well and add it to the skillet along with the Parm.-Regg.
cheese, chopped parsley, and butter. Cook over moderate heat, stirring
frequently, until the sauce is thick and creamy, 1-2 minutes. Serve right away.