Orecchiette With Red Wine Veal Sauce Recipes

GREEN WITH ENVY ORECCHIETTE AND RED WINE BRAISED SAUSAGES

Steps:

• Orecchiette means little ears and the ears will be burning over this recipe - tasty and supper good for you. The friends and family you make it for will be green with envy to be able to make something so delicious!
• Place sausages in a skillet and add wine and 1 tablespoon extra-virgin olive oil to the pan. Place pan over medium-high heat and let the wine reduce and evaporate, 15 to 18 minutes. Eventually, the casings will crisp up and the wine and oil will glaze the casings.
• Place a pot of water on to boil for the pasta. Salt water and cook to al dente. Heads up: you will need 1 1/2 cups, a couple of ladles, starchy cooking water just before you drain the orecchiette.
• Toast hazelnuts 5 minutes over medium-low heat in a small skillet. Cool a few minutes.
• Place the chives, garlic, tarragon, salt and pepper and nuts into food processor and turn it on. Stream in about 5 tablespoons extra-virgin olive oil and process the ingredients into a smooth but thick sauce. Transfer the sauce to a bowl and stir in the cheese. The color is stronger if you stir rather than process the cheese into the sauce.
• Heat remaining 2 tablespoons extra-virgin olive oil in a large skillet over medium high to high heat. Add greens, minced garlic and season with salt, pepper and nutmeg to taste. Sear greens, tossing them as they wilt down, 3 to 4 minutes.
• Add cooking liquids to pesto in bowl then add pasta and greens and toss to coat the pasta and let the flavors absorb, 1 minute.
• Serve 2 braised sausages with lots of greens alongside.

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.

TOASTED ORECCHIETTE WITH VEAL MEATBALLS

Steps:

• Place a rack in upper third of oven; preheat to 375°F. Pulse bacon in a food processor, scraping down sides as needed, until very finely chopped, about 1 minute; transfer to the bowl of a stand mixer and wipe out food processor. Add veal and pork to bacon and mix with your hands to combine.
• Pulse whole garlic cloves and half of onion in food processor until finely chopped. Add one-fourth of meat mixture along with breadcrumbs, milk, coriander, red pepper flakes, allspice, paprika, 1 tsp. salt, and 1/4 tsp. black pepper and process until well blended, about 1 minute. Transfer to bowl with remaining meat mixture. Mix briefly on low speed with paddle attachment until uniform in texture, about 1 minute.
• Working one at a time, form mixture into golf ball-size portions (about 3-tablespoonfuls each); roll between your palms, pressing lightly to compact.
• Place meatballs in a broilproof 11x9" baking dish; pour broth over. Cook until meatballs are firm to the touch, 18-20 minutes. Heat broiler. Broil meatballs until browned, about 1 minute.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and toss in a medium bowl with 1 Tbsp. oil.
• Meanwhile, thinly slice remaining onion half. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium. Cook mushrooms, half of sliced onion, and half of chopped garlic, stirring occasionally, until mushrooms are tender and beginning to crisp around the edges, about 5 minutes; season with salt and black pepper. Transfer mushroom mixture to a plate.
• Wipe out skillet. Heat 1 Tbsp. oil over medium and cook kale and remaining onion and chopped garlic. Cook, stirring occasionally, until kale is tender but not limp, about 4 minutes; season with salt and pepper. Transfer to plate with mushroom mixture.
• Wipe out skillet again and heat remaining 2 Tbsp. oil over medium-high. Cook pasta undisturbed 1 minute (you want it to fry in the oil, resulting in lovely crisp edges); toss pasta. Repeat process several times until pasta is well-crisped.
• Add sliced garlic and mushroom-kale mixture to pasta; season with black pepper. Cook, stirring occasionally until heated through, about 2 minutes.
• Transfer pasta to a large bowl. Arrange meatballs on top of pasta and ladle hot cooking liquid over. Top with Parmesan.
• Meatballs can be formed 1 day ahead. Cover and chill.

ORECCHIETTE WITH VEAL, 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.
• 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.

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.