Orecchiette with Veal, Capers and White Wine
Recipe from Food & Wine

"The sauce fits the pasta," said judge Marc Vetri in praise of this tender veal ragu flavored with white wine, capers, thyme and rosemary, then tossed with the little ear-shaped orecchiette. "The meat, the capers--they hang on to the pasta when you lift up your fork."


Orecchiette with Veal, Capers and White Wine
Quentin Bacon

by 1  person

read comments

add your rating
add a comment
Servings: 4
Prep Time: 40 mins
Total Time: 40 mins
Related Categories: Dinner, Pasta, Quick and Easy, Quick and Easy Pasta Dishes, Seasonal, Veal, Winter
 
savings in
change zip
 
Ingredients
  • 2  tablespoons
    extra-virgin olive oil
    see savings
    On Sale
  • 1 
    medium onion, finely chopped
    see savings
    On Sale
  • 1 
    garlic clove, minced
    see savings
    On Sale
  • 1  pound
    ground veal
    see savings
    On Sale
  •  
    Salt and freshly ground pepper
    see savings
    On Sale
  • 1/2  cup
    dry white wine
    see savings
    On Sale
  • 1 1/2  cups
    chicken stock
    see savings
    On Sale
  • 1  teaspoon
    chopped thyme
    see savings
    On Sale
  • 1/2  teaspoon
    chopped rosemary
    see savings
    On Sale
  • 2  tablespoons
    small capers, rinsed
    see savings
    On Sale
  • 3/4  pound
    orecchiette
    see savings
    On Sale
  • 1/2  cup
    grated Parmigiano-Reggiano
    see savings
    On Sale
  • 1/4  cup
    chopped flat-leaf parsley
    see savings
    On Sale
  • 2  tablespoons
    unsalted butter
    see savings
    On Sale
add ingredients to list

Directions
1.
In a large, deep skillet, heat the olive oil. Add the 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 the veal is no longer pink and any liquid has evaporated, about 8 minutes.
2.
Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 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 the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.

MAKE AHEAD
The veal sauce can be covered and refrigerated overnight. Rewarm the veal sauce before serving.
Add Your Review
Related Recipe
Spaghetti with Clams and Garlic
Spaghetti with Clams and Garlic

"I look forward to going to Sicily for many reasons," says Frank Castronovo of his biannual trip to southern Italy. "One of them is because I'm amazed at how many times Frank [Falcinelli] can order linguine con vongole." Their exquisite, supersimple version is packed with garlic and a judicious amount of crushed red pepper. If you prefer, shell the clams before tossing them with their juices in the pasta.

 Articles
New Zeal for Italian Veal: 10 Delicious Recipes
... butter and white wine sauce--is a classic, as is veal scaloppine, which can be topped with anything from...Veal is one of those ingredients that just feels special. It takes care and effort to produce..., and the resulting meat is amazingly tender and full of flavor. If you're concerned about the ethics of eating veal... read more...
Can Wine Experts Thank Their DNA for Good Taste?
...Wine enthusiasts: Think you can discern the notes of pineapple and vanilla and that hint... of barnyard in the fancy-schmancy superexpensive wine you ordered to impress your friends and coworkers? Well..., unless your taste buds are of the superhero variety, get over yourself. Leave the wine subtleties... read more...
More Great Recipe Ideas from Food & Wine