Orecchiette With Veal, Capers And Wine

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 1 in a large, deep skillet, heat the olive oil.
• 2 add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
• 3 add the veal, season with salt and pepper and raise the heat to high.
• 4 cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.
• 5 add the wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes.
• 6 add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
• 7 meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente.
• 8 drain the pasta well and add it to the skillet along with the parmigiano-reggiano cheese, chopped parsley and butter.
• 9 cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes.
• 10 transfer to bowls and serve right away.
• 11 make ahead:.
• 12 *the veal sauce can be covered and refrigerated overnight.
• 13 rewarm the veal sauce before serving.