Wednesday, December 30, 2009

Orecchiette with Veal, Capers and White Wine

Here is another recipe I got from Food & Wine magazine. I really liked this one, and it tastes even better the next day. I only made two tiny changes, of course, but the recipe still came out fantastic. If you're one of those people that has a problem with veal, then I suggest you use 1/2 pound ground chicken or turkey and 1/2 pound ground pork. I think if you use all ground turkey or chicken the meat sauce will be too dry. Also, note that orecchiette takes longer to cook (about 15 to 18 minutes). I made this when Matt was still here and he's not a big fan of "al dente" so I overcooked my pasta just a tad bit, but the dish still came out fabulous. I also used regular chicken stock, and it was seasoned just perfect, but if you're watching your salt intake, then use low-sodium chicken stock.


  • 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 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock
  • 1 tablespoon tomato paste
  • 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

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, add the red pepper flakes and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has almost evaporated, about 8 minutes.

Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the tomato paste, 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.

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