Orecchiette With Veal Or Turkey 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 (OR TURKEY), CAPERS AND WHITE WINE
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. 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.
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