I know this dish might sound a little strange, but we LOVE it. It has the most delicious taste and it’s not hard to make. I could eat this once every two weeks! Two quick notes: 1) I add a bit more capers than the recipe calls for below and 2) If I ever have leftover white wine that would go to waste, I freeze it in little baggies for cooking. This way, if a recipe calls for just 1/2 cup of white wine, I don’t need to open a new bottle just for this (although, that would be a good excuse!) Hope you like this dish as much as we do!
Recipe from Food and Wine (contributed by Grace Parisi).
Orecchiette with Veal, Capers and White Wine
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 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 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 and raise the heat to high. 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, 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.