Tuesday, March 1, 2011

Orecchiette with Veal, Capers and White Wine

I have been trying to branch out from my chicken rut and came across this recipe from Food & Wine by Grace Parisi. She is one of my favorite recipe authors. http://www.foodandwine.com/recipes/orecchiette-with-veal-capers-and-white-wine

I had made it before and remembered how good it was. I hadn't made any pasta dishes in a while and was in the mood for some comfort food. It's been pretty cold here and stormy. This hit the spot!

Orecchiette with Veal, Capers and White Wine my way

1 tablespoon extra-virgin olive oil
1/2 red onion, finely chopped
1 garlic clove, peeled, core removed and pressed
1/2 pound ground veal
Kosher salt and freshly ground pepper
1/2 cup dry white wine
3/4 cups chicken stock
1 teaspoon dry thyme
1 tablespoon small capers, rinsed
1/2 pound orecchiette
1/4 cup grated Parmigiano-Reggiano
2 tablespoons chopped flat-leaf parsley
1 tablespoon unsalted butter

In a large, non stick skillet, heat the olive oil. Add the chopped onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper. 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 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. Using a strainer add the pasta 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.

Mike and I went out last night and overindulged drink wise. This meal was a lovely, filling and satisfying way to recover. It would be good with a nice dry white wine. You could make the sauce a day ahead, reheat, cook the pasta and toss together. However you decide to do it, enjoy (no overindulgence required)!

1 comment:

  1. Oh yum!! I love capers and was just thinking about orecchiette the other day...this dish sounds wonderful!!