Orecchiette With Veal Or Turkey Capers And White Wine Recipes

ORECCHIETTE WITH VEAL, CAPERS AND WHITE WINE

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.

ORECCHIETTE WITH VEAL, CAPERS AND WHITE WINE

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 (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.

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.

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 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.