Sunday, April 10, 2011

Orecchiette with Veal and Capers from Food and Wine Magazine



2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

1 garlic clove, minced

1 pound ground veal

Salt and freshly ground pepper

1/2 cup dry white wine

1 1/2 cups chicken stock

1 teaspoon chopped thyme

1/2 teaspoon chopped rosemary

2 tablespoons small capers, rinsed

3/4 pound orecchiette

1/2 cup grated Parmigiano-Reggiano

1/4 cup chopped flat-leaf parsley

2 tablespoons unsalted butter


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.

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