Orecchiette with Veal, Capers and White Wine

Name: Orecchiette with Veal, Capers and White Wine
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps capers, rinsed; 355 milliliters chicken stock; 118 milliliters dry white wine; 59 milliliters chopped flat-leaf parsley; 1 garlic clove, minced; 454 grams ground veal; 2 Tbsps extra-virgin olive oil; 1 medium onion, finely chopped; 340 grams orecchiette; 118 milliliters grated Parmigiano-Reggiano; 1 teaspoons chopped rosemary; 4 servings Salt and freshly ground pepper; 1 teaspoon chopped thyme; 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Orecchiette with Veal, Capers and White Wine a try. This recipe serves 4. One serving contains 712 calories, 40g of protein, and 26g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of thyme, onion, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

In a large, deep skillet, heat the olive oil.

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Olive Oil

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Frying Pan

Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.

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Minced Garlic

Onion

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.

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Salt And Pepper

Veal

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

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White Wine

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Frying Pan

Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.

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Chicken Stock

Rosemary

Capers

Thyme

Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente.

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Orecchiette

Water

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Pot

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.

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Parmigiano Reggiano