Orecchiette With Red Wine Veal Sauce Food

ORCHIETTE PASTA WITH WILD MUSHROOM CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.
• Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan and adjust the seasoning, to taste.
• Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chives and serve immediately.

ORECCHIETTE WITH RED-WINE VEAL SAUCE

Steps:

• Make sauce:
• Pat veal shanks dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderately high heat until hot but not smoking and brown shanks on all sides. Transfer shanks to a plate and in skillet sauté onions, stirring, until golden, about 10 minutes.
• In a blender or food processor coarsely purée tomatoes with juice and stir into onions with remaining sauce ingredients. Bring mixture to a simmer. Add shanks and cook, covered, over low heat 1 1/2 to 2 hours, or until meat is tender. Discard cloves.
• Transfer shanks to a cutting board and cool slightly. Simmer sauce, uncovered, stirring occasionally, 15 minutes.
• Using 2 forks shred meat. With a sharp knife remove marrow from shanks and chop. Stir meat and marrow into sauce and season with salt and pepper. Simmer sauce 15 minutes. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered. 2 days or frozen 1 month.
• In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook orecchiette until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a large heated bowl immediately toss pasta with sauce.

ORECCHIETTE PASTA WITH VEAL, CAPERS, AND HERB-WHITE WINE SAUCE

Steps:

• 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.
• 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.
• Add the wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes.
• 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.
• Meanwhile, cook the orecchiette in large pot of boiling, heavily salted water until al dente.
• Drain pasta well, then return it to the pot.
• On top of the pasta, add the cheese, parsley, and butter, and stir gently.
• Now add the veal sauce mixture to the pasta, stir gently.
• Cook the pasta and sauce over moderate heat, stirring frequently, until sauce is thick and creamy, about 2 minutes.
• Transfer to bowls and serve right away.

VEAL CUTLETS IN RED WINE SAUCE

Steps:

• Sprinkle cutlets with salt and pepper; fry in the vegetable oil until browned.
• Place the veal in a casserole dish.
• To the skillet, add the onion, mushrooms and parsley; cook a few minutes. Stir in and brown the flour and add the remaining ingredients.
• Cook until smooth and thick, stirring constantly with a whisk.
• Pour this mixture over the cutlets and bake at 325 degrees for an hour.