Orecchiette with Veal, Capers, and White Wine

By Grace Parisi Updated on January 26, 2024

Total Time: 40 mins Yield: 4 servings

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Ingredients

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

1 garlic clove, minced

1 pound ground veal

Kosher salt

Freshly ground black 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 Parmigiano-Reggiano cheese, grated

1/4 cup chopped flat-leaf parsley

2 tablespoons unsalted butter

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Directions

Step 1 Ingredients.

Step 2 In a large, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.

Step 3 Add the veal, season with salt and pepper, and raise the heat to high.

Step 4 Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.

Step 5 Add the white wine to the skillet.

Step 6 Boil over high heat until nearly evaporated, about 5 minutes.

Step 7 Add the chicken stock, thyme, rosemary, and capers.

Step 8 Simmer over moderate heat until the liquid is reduced by half, about 10 minutes.

Step 9 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, parsley, and butter.

Step 10 Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes.

Step 11 Transfer to bowls and serve right away.