Orecchiette With Veal Capers And White Wine Recipes

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



Orecchiette Pasta With Veal, Capers, and Herb-White Wine Sauce image

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

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1 lb ground veal
2 teaspoons salt
2 teaspoons fresh ground black pepper
1/2 cup dry white wine
1 1/2 cups chicken stock
1 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
2 tablespoons capers, drained
12 ounces orecchiette, dry
1/2 cup parmigiano-reggiano cheese, grated
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons butter

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



ORECCHIETTE WITH VEAL, CAPERS AND WHITE WINE image

Categories     Pasta

Number Of Ingredients 14

2 tb olive oil
1 onion finely chopped
1 garlic clove minced
1 lb ground veal
s/p
1/2 c dry white wine
1 1/2 c chicken stock
1tsp chopped thyme
1/2 tsp chopped rosemary
2 tb capers rinsed
3/4 lb orecchiette
1/2 c parmigiano reggiano
1/4 c chopped flat parsley
2 tb unsalted butter

Steps:

  • heat olive oil, add chopped onion and garlic. until softenend about 5 mins. add veal, s/p raise heat to high, and cook until meat is no longer pink, and liquid has evaporated. add white wine, and boil over high heat until evaporated. Add chicken stock, thyme, rosemary and capers and simmer until liquid is reduced by half, about 10 mins. cook pasta, drain well, and add to skillet with parmigiano parsley and butter. cook until sauce is thick and creamy about 1-2 mins.

ORECCHIETTE WITH VEAL, CAPERS AND WHITE WINE



ORECCHIETTE WITH VEAL, CAPERS AND WHITE WINE image

Categories     Pasta

Yield 4 servings

Number Of Ingredients 14

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

Steps:

  • 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.

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