Orecchiette With Veal Capers And White Wine Food
ORECCHIETTE PASTA WITH VEAL, CAPERS, AND HERB-WHITE WINE SAUCE
I made this for my "foody" Italian spouse and it totally impressed! This ended Valentine's Day on a very high note (*wink*). Packed full of earthy flavors and light, creamy sauce. This will now be part of our bi-weekly recipe rotation!
Provided by Momginerd
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 707.4, Fat 25.4, SaturatedFat 10, Cholesterol 118.2, Sodium 1731.8, Carbohydrate 72.3, Fiber 3.7, Sugar 4.5, Protein 39.9
ORECCHIETTE WITH VEAL, CAPERS AND WHITE WINE
"The sauce fits the pasta," tender veal ragù 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." Fast, Make-Ahead recipe by Grace Parisi for F&W Magazine, January 2010, from: Judges' Choice Best F&W Pasta. A crisp substantial white blend from northern Italy 2007 Eugenio Caollavini Broy Collio Bianco.
Provided by Manami
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 704.6, Fat 25.4, SaturatedFat 10, Cholesterol 118.2, Sodium 528.5, Carbohydrate 71.7, Fiber 3.4, Sugar 4.5, Protein 39.8
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- 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.
- 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.
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