Orecchiette w/veal, capers & white wine |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
1 1/2c chicken stock |
1 ground veal |
1 med chopped onion |
1 minced garlic clove |
1/2c dry white wine |
1/2c grated parm cheese |
1/2t chopped rosemary |
1/4c chopped flatleaf parsley |
1t chopped thyme |
2t evoo |
2t small capers, rinsed |
2t unsalted butter |
3/4 orecchiette |
s&p to taste |
Directions:
1. In large skillet, heat the EVOO. Add onion and garlic. Cook until soft (about 5 mins). Add veal, season w/S&P and raise heat to high. Cook until veal is no longer pink and liquid has evaporated (8mins).
2. Add wine to skillet and boil over high heat until nearly evaporated (about 5mins). Add chicken stock, thyme, rosemary and capers...simmer over moderate heat until the liquid is reduced by half (aout 10 mins)
3. Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain past and add to the skillet along with Parm cheese, parsley and butter. Cook over moderate heat, stirring freq, until the sauce is thick and creamy (1to2mins). Transfer to bowls and serve immediately.
|
|