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Thursday, April 30, 2015

Orecchiette Pasta With Veal, Capers, And Herb- Wine Sauce

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1 lb ground veal
  • 2 teaspoons salt
  • 2 teaspoons fresh ground black pepper
  • 1/2 cup dry wine
  • 1 1/2 cups chicken stock
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon fresh rosemary, chopped
  • 2 tablespoons capers, drained
  • 12 ounces orecchiette, dry
  • 1/2 cup parmigiano-reggiano cheese, grated
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tablespoons butter

Recipe

  • 1 in a large skillet, heat the olive oil. add onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
  • 2 add the ground veal, season with salt and pepper, and cook until veal is no longer pink and most of the liquid has evaporated, about 8 minutes.
  • 3 add the wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes.
  • 4 reduce heat to moderate, and add the chicken stock, thyme, rosemary and capers and simmer until the liquid is reduced by half, about 10 minutes.
  • 5 meanwhile, cook the orecchiette in large pot of boiling, heavily salted water until al dente.
  • 6 drain pasta well, then return it to the pot.
  • 7 on top of the pasta, add the cheese, parsley, and butter, and stir gently.
  • 8 now add the veal sauce mixture to the pasta, stir gently.
  • 9 cook the pasta and sauce over moderate heat, stirring frequently, until sauce is thick and creamy, about 2 minutes.
  • 10 transfer to bowls and serve right away.

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